Pauline Shapiro’s Smoked Salmon Squares

Pauline modified the recipe , using yogourt instead of sour cream, and baked it in an 8″x8″ pan at 350 F for 30 minutes.

Smoked Salmon Tarts

1/2 cup (125 mL) BISQUICK* mix
1/2 cup (125 mL) milk
1/4 cup (50 mL) sour cream
1/2 tsp (2 mL) Worcestershire sauce
2 eggs
1/4 — 1/2 tsp (1-2 mL) dried dill (optional)
2/3 cups (150 mL) shredded Cheddar cheese
1/3 cup (75 mL) chopped smoked salmon
2 tbsp (25 mL) sliced green onions

  • Heat oven to 400°F (200°C). Spray 24 small (mini)      muffin cups, with non-stick cooking spray.
  • Combine Bisquick*, milk, sour cream, Worcestershire      sauce, eggs and dill (if using) in small bowl with fork. Stir in remaining      ingredients.
  • Spoon about 1 tablespoon (15 mL) mixture into each      muffin cup.
  • Bake 15 to 20 minutes or until golden. Cool 5 minutes.      Loosen sides of tarts from pan; remove from pan. Serve warm.

Bisquick* Variety Baking Mix

Do-Ahead Tip: Spray muffin cups and measure out ingredients ahead of time. Measure Bisquick* separately, but go ahead and mix the milk, sour cream Worcestershire sauce, eggs and dill; cover and refrigerate. Mix and refrigerate cheese, salmon and onions. About 30 minutes before serving, heat oven and finish recipe as directed.

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