Smoked Salmon Phyllo Cups
Smoked Salmon Phyllo Cups
Ingredients
- 25-30 frozen mini phyllo cups about two packages
- 6 ounces cream cheese at room temperature
- 1/2 cup roughly chopped smoked salmon
- 1/2 cup creme fraiche
- 1 tbsp roughly chopped drained capers
- 1 tbsp finely chopped shallot
- Zest of one lemon plus juice
- 2 tablespoons chopped fresh dill
- 2 tablespoons chopped chives
Instructions
- Place phyllo cups on a baking sheet and bake for 5 minutes at 375. Let cool.
- In a medium bowl, mix together the cream cheese, salmon, creme fraiche, capers, shallot, lemon zest and juice, 1 tablespoon of the dill and 1 tablespoon of the chives. Transfer the mixture to plastic bag or pastry bag. Pipe the salmon mixture evenly among the cups, filling them to the top.
- Mix together the remaining dill and chives, then sprinkle some of the herbs on top of each cup to garnish.