Shortcrust Pastry Teaspoons: the delicious finger food recipe with salmon mousse

Total time: 35 Min
Difficulty: Low
Serves: 10 people
By Cookist

This creative recipe can be handy if you need to prepare a crunchy, mouthwatering appetizer or some elegant finger food to accompany a drink. The teaspoons are made of a pastry similar to shortcrust pastry but which doesn’t include eggs.

We have decided to garnish the spoons with a delicious salmon mousse, chives and cherry tomatoes, but you can be very creative with the toppings: tuna, ham or mortadella mousse, chickpea hummus, eggplant cream or guacamole. You can also garnish your teaspoons with many different kinds of mousses and serve them in a buffet – everyone will absolutely love them. Let’s see how to make them.


You can substitute cream cheese with ricotta cheese or any other soft cheese, as long as they are not runny.

How to store Shortcrust Pastry Teaspoons

You can store the ungarnished shortcrust pastry teaspoons for 1 day. The salmon mousse, on the other hand, can be stored in the refrigerator for a couple of days. In case you decided to bake the spoons in advance, garnish them just before serving.

for the pastry
All-purpose flour
250 g (2 cups)
100 ml (1/2 cup)
Olive oil
80 g (6 tbsp)
Instant yeast
8 g (2 1/2 tsp)
4 g (1 tsp)
for the salmon mousse
Cream Cheese
200 g (1 2/3 cups)
fresh cream, unsweetened
160 g (3/4 cup)
Smoked salmon
150 g (4.5 oz)
chives to taste
Lemon zest
salt to taste
for the garnish
Cherry tomatoes

How to make Shortcrust Pastry Teaspoons

Whip the fresh cream in a bowl and set aside. In a food processor, combine the salmon with the cream cheese, season with salt and add one spoon of whipped cream.

Pour the mixture in a bowl, fold in the whipped cream little by little and add the lemon zest and chives, then mix well.

Mix the flour with the instant yeast in another bowl, then season with salt and dry oregano. Add the olive oil and the water, and knead until the dough is smooth and elastic.

Stretch the dough and roll with a rolling pin. Using a spoon for reference, shape the pastry into spoons.

Lay the newly created spoons on top of table spoons, so that they can be shaped as such and bake them at 180°C / 350 °F for 20 minutes.

In the meantime, fill a pastry bag with the salmon mousse and garnish the spoons once ready.

The shortcrust pastry teaspoons are now ready to be garnished with chives and cherry tomatoes. Enjoy!

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