Phyllo Tartlets with Smoke Salmon Rillettes

24 servings
  • 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
  • Preheat oven to 400F. 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.

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