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
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.
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.