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
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.
