Salmon Pecan-Crusted Tartlets

• 1 (6 ounce) canpremium boneless skinless pink salmon, drained
• 14 cup finely chopped dill pickle (I forgot to buy so we subbed with dill relish)
• 1 tablespoon finely chopped onions or 1 tablespoon grated onion
• 13 cup mayonnaise or 13 cup salad dressing
• 12 cup shredded mild cheddar cheese (2 oz) or 12 cup sharp cheddar cheese
• 1 tablespoon lemon juice
• 12 teaspoon dried dill weed
• 1 box pillsbury refrigerated pie crust, softened as directed on box
• 13 cup fisher chef's naturals pecan pieces or 13 cup Fisher Chef's Naturals Chopped Pecans, finely chopped
• 1 (3 ounce) package cream cheese, softened
• 1 dill weed, sprig
• 2 lemon wedges

1. In large bowl, mix salmon, pickle, onion, mayonnaise, cheese, lemon juice and 1/2 teaspoon dill weed; refrigerate.
2. Heat oven to 400F
3. On work surface, unroll 1 pie crust & sprinkle half of the pecans over crust; gently press into crust.
4. Cut with 3-inch round cookie cutter into 10 rounds.
5. In ungreased nonstick mini muffin pan, gently press each round, pecan side down, on bottom and up side of muffin cup, folding edge under and rounding to shape;.repeat with remaining crust.
6. Spoon 1 teaspoon of the cream cheese into bottom of each cup.
7. Spoon 1 rounded tablespoon salmon mixture on cream cheese in each cup.
8. Bake 12 to 18 minutes or until crust is golden brown.
9. Cool in pan on cooling rack 5 minutes.
10. Remove from pan to serving platter; cool 5 minutes.
11. Garnish with dill weed sprig and lemon wedges.
12. Serve warm.
13. E N J O Y !

salmon, dill pickle, onions, mayonnaise, cheddar cheese, lemon juice, dill weed, crust, fisher chefs naturals, cream cheese, dill, lemon wedges

Taken from www.food.com/recipe/salmon-pecan-crusted-tartlets-407586 (may not work)