1 c. cooked or canned salmon
2 eggs
1 c. half & half
1/4 tsp. dill weed
1 c. grated Swiss cheese
1/2 tsp. salt

Prepare Cream Cheese Pastry (below) and line 48 miniature muffin tins with pastry.

In a large bowl, whisk together eggs, cream, dill weed, salt and cheese. Fold in salmon. Carefully spoon 2 tablespoons of mixture into pastry shells. Bake at 350 degrees for 20-30 minutes or until tops are golden. Serve warm or at room temperature.

CREAM CHEESE PASTRY:

3 oz. cream cheese
1 stick butter
1 1/2 c. flour

Cream butter and cream cheese. Add flour and mix well. Form into a ball and chill in plastic wrap for 2 hours. Roll out dough 1/4 inch thick. Yields about 48 miniature tart shells.