Phyllo Tartlets with Smoke Salmon Rillettes

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  • Yield: 24 servings
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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 


  1. Preheat oven to 400 F. Place tartlett shells on a sheet tray and bake until golden brown. Let cool. 
  2. 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. 
  3. 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.