Phyllo Tartlets with Smoke Salmon Rillettes

Name: Phyllo Tartlets with Smoke Salmon Rillettes
Yield: 24 servings
Ingredients: 100 phyllo tartlett shells; 1 side smoked salmon, minced; 1 small red onion, chopped fine; 1 bunch chives, chopped very fine; 1 cup capers, rough chopped; 2 cups aioli; 1 jar domestic osetra caviar; 2 cups plain yogurt, drained; 2 Tbs. fresh dill, chopped fine; fresh juice from 2 lemons; salt and pepper to taste; dill to garnish

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Yield: 24 servings

Yield: 24 servings

Directions

Preheat oven to 400 F. Place tartlett shells on a sheet tray and bake until golden brown. Let cool.
Mince salmon in a food processor. In a medium bowl, mix salmon, onion, chives, capers, aioli and a touch of lemon. Season with salt and pepper to taste. Refrigerate until use.
In a small bowl, mix yogurt, dill, lemon, salt and pepper. To serve, fill each shell with a spoon of salmon mixture. Top with a refined amount of caviar and tiny dollop of yogurt. Garnish with dainty dill sprig.