Smoked Salmon Mini-Cheesecakes

Creamy two-bite canapes in a flaky crust, perfect to make ahead in volume and freeze for large parties. I had tried several savory appetizer cheesecakes, to be made in a large spring-form pan and served as spreads on crackers, but found the leftovers messy to deal with the day after parties. As with the large ones, don't over-bake---you want that little creaminess in the center. I use a muffin tin that makes 24 at a time. This recipe makes three batches---total of 72 individual appetizers (6 dozen).. .

• Ready In: 50 mins
• Serves: 72
• Yields: 72 6 dozen

Ingredients

• 1  lb  wild caught alaskan smoked salmon, diced fine
• 1  medium yellow onion, diced fine
• 3 (8 ounce) packages cream cheese, softened
• 6  ounces feta cheese, crumbled
• 1⁄2 cup sour cream
• 3⁄4 cup milk
• 4  eggs
• 1  tablespoon dried dill weed
• 2  teaspoons salt
• 1  dash Worcestershire sauce
• 3  frozen pie crusts, thawed
•  nonstick cooking spray

• Garnish

• 1 (3 ounce) jar small capers, well-drained or 2  baby seedless English cucumbers, sliced paper-thin

Directions

1. Combine filling ingredients well in a mixer on medium speed. Roll out each pie-crust as thin as possible. With a 2 1/2" round biscuit or cookie cutter, cut circles of dough and press into sprayed muffin tin, making sure that dough comes up to the edge.
2. Spoon salmon mixture into each crust, to the level of edge. Bake at 300 until puffed and just beginning to crack, but not browned. Cool, remove carefully from tin with knife. Repeat process until dough and filling is used up.
3. When cooled, these can be frozen on a cookie sheet, then put in a freezer bag. When ready to serve, thaw and reheat in warm oven.
4. Garnish with a few capers or a thins slice of baby English cucumber (pressed lightly into center at right angle) atop each.