These mini salmon, feta and chive tartlets are proof that impressive party food doesn’t have to be complicated. Made using soft tortilla wraps as the base — no pastry, no fuss — they bake up into crispy golden cups filled with smoky salmon, tangy feta, and fresh chives. Elegant enough for a party table, easy enough for a Tuesday lunch.
The clever tortilla wrap trick is what makes this recipe so accessible. A glass and a fairy cake tin is all you need to create 12 neat little bites that look like you’ve put in far more effort than you actually have. Serve them warm or cold — they work brilliantly either way.
Mini Salmon, Feta & Chive Tartlets
Ingredients
- 2 –3 soft tortilla wraps white or wholemeal
- 100 g sliced smoked salmon chopped
- 60 g feta cheese crumbled
- 2 tbsp fresh chives finely chopped
- 1 egg beaten (for mixing and brushing)
- Black pepper
- Oil or butter for greasing tin
- Optional: zest of ½ lemon
Instructions
- Preheat oven to 180°C fan / 200°C conventional/Gas 6
- Lightly grease a 12-hole fairy cake tin.
- Use a glass (approx. 7–8cm wide) to cut 12 circles from your tortilla wraps.
- Gently press each one into the holes of the tin to form a shallow cup.
- In a bowl, combine the chopped smoked salmon, crumbled feta, chives (save a pinch to sprinkle over when serving), black pepper, and a spoonful of beaten egg to help it hold together. (Add lemon zest for a fresh touch, if using.)
- Spoon a little filling into each one — about a tablespoon per case.
- Brush the edges of the wraps with the remaining beaten egg. Bake for 15–20 minutes until golden and lightly crisp.
- Cool for 5 minutes before lifting out.
- Serve warm or cold.
Why You’ll Love This Recipe
- No pastry needed — tortilla wraps do all the work
- Ready in under 30 minutes from start to finish
- Makes 12 bites — perfect for sharing or entertaining
- Serve warm or cold, so great for making ahead
- The salmon and feta combination feels special without being expensive
Tips For The Best Results
- Use a glass that’s about 7–8cm wide to cut neat circles — a standard drinking glass works perfectly
- Press the tortilla circles firmly into the tin so they hold their cup shape while baking
- Save a pinch of chives to scatter over before serving — it makes them look much more finished
- Don’t overfill — about a tablespoon of filling per cup is plenty
- Cool for 5 minutes before lifting out to avoid them breaking
Variations
- Cream cheese swap — use cream cheese instead of feta for a milder, creamier filling
- Hot smoked salmon — swap sliced smoked salmon for flaked hot smoked salmon for a deeper flavour
- Add a veg — finely diced cucumber or sun-dried tomato works well mixed into the filling
- Wholemeal wraps — give a slightly nuttier flavour and look great on a party platter
- Lemon forward — double the lemon zest and add a small squeeze of juice for a brighter, fresher taste
Frequently Asked Questions
Can I make these tartlets ahead of time?
Yes — these are great for prepping in advance. You can make them a few hours ahead and serve at room temperature, or reheat in the oven at 160°C for 5 minutes to crisp them back up. If making the day before, store in an airtight container in the fridge and reheat before serving rather than serving cold from the fridge.
What size fairy cake tin do I need?
A standard 12-hole fairy cake tin is ideal — the shallow cups are exactly the right depth for these tartlets. A mini muffin tin also works but the holes are smaller, so you may get slightly deeper cups. Avoid a full-size muffin tin as the tortilla circles won’t be large enough to line the holes properly.
Can I use a different base instead of tortilla wraps?
Tortilla wraps are the easiest option but filo pastry squares also work well — press a small square into each hole, brush with butter, and bake as normal. Ready-rolled shortcrust pastry is another option if you want a more traditional tartlet shell, though it will add a little more prep time.
