Wild Salmon & Goat Cheese Tartlets


1 small sweet yellow onion, finely diced
2 TBS butter
6 oz SeaBear Wild Salmon Burger Meat
2 TBS Extra Virgin Olive Oil
6 oz goat cheese (chevre), softened
2 oz cream cheese, softened
2 TBS whole milk, or as needed
30 Mini Phyllo Pastry Shells (Prebaked)


Preheat oven to 350°F. Melt butter and sauté onion on medium-low for 15–20 minutes until caramelized. Sauté wild salmon in olive oil for 7–10 minutes, until opaque. Mix goat cheese, cream cheese, and milk until spreadable. Place phyllo shells on baking sheet. Fill with 1 tsp. cheese mixture, then top with onions and burger meat. Bake for 15 minutes until filling is heated through.

Serves 30 Mini Phyllo Pastry Shells.