Salmon and Mushroom Tartlets
A starter that has everything you want for festive days: quick to prepare, elegant on the table, and light yet nutritious.
The combination of mushrooms, smoked salmon, and ricotta provides high-quality protein, minerals, healthy fats, and a creamy bite that never feels heavy—perfect for opening the menu without spoiling your appetite for the main course. Get your pan ready, let’s begin!
Serves: 4–6 people (about 8–12 tartlets, depending on size)
Prep time: 20 minutes
Difficulty: Very easy
Cookware: City range non-stick frying pan
You will need:
- 1 pack of tartlet shells (vol-au-vent style or mini savory tartlets)
- 150 g sliced mushrooms
- 100 g smoked salmon
- 100 g ricotta
- 1 garlic clove, finely chopped
- Extra virgin olive oil
- Salt and pepper, to taste
- Chopped chives, to garnish
How is it done?
Prepare the salmon
Cut the smoked salmon into small cubes or strips and set aside. It adds protein and omega-3 fats, making this appetizer especially interesting from a nutritional point of view.
Sauté the mushrooms
Heat a little olive oil in the pan and add the chopped garlic. Add the sliced mushrooms and sauté over medium-high heat until tender and lightly golden; season and set aside. Good heat distribution in the pan helps them brown quickly, concentrating flavor while keeping them juicy.
Prepare the ricotta cream
Place the ricotta in a bowl, add a pinch of salt and pepper, and mix until smooth and creamy. This cheese provides calcium and protein but is lighter than many creams, resulting in a soft, easy-to-digest filling.
Fill the tartlets
Fill each tartlet with a spoonful of ricotta. Top with the sautéed mushrooms and finish with the smoked salmon pieces. Adjust the quantities depending on whether you prefer a creamier result or a stronger salmon presence.
Garnish and serve
Sprinkle chopped chives over the top for freshness and color. Serve the tartlets warm or at room temperature, on a platter or large plate, ready for everyone to help themselves.
Tips and variations
- Citrus touch: Add a little finely grated lemon zest to the salmon or the ricotta to bring freshness and balance the richness of the fish.
- More vegetable-forward: Replace part of the salmon with sautéed spinach, roasted red pepper, or grilled zucchini, keeping the mushroom base.
- Cheese swap: Try light cream cheese, well-drained cottage cheese, or whipped fresh cheese if you want to reduce the fat content even further.
- Extra crunch: Add a few chopped walnuts or almonds just before serving for added texture and a boost of healthy fats.
This is a very practical starter for this time of year: it can be mostly assembled in advance, finished in minutes, and works just as well for a formal meal as for an improvised supper gathered around the table.
