Smoked Salmon Filo Cups
- Level: Easy
- Yield: 45 filo cups
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 45 servings
- Calories
- 83
- Total Fat
- 3
- Saturated Fat
- 2
- Carbohydrates
- 10
- Dietary Fiber
- 0
- Sugar
- 0
- Protein
- 2
- Cholesterol
- 7
- Sodium
- 130
- Total: 40 min
- Active: 20 min
Ingredients
45 frozen mini filo cups
8 ounces cream cheese, at room temperature
3/4 cup roughly chopped smoked salmon (about 4 ounces)
1/2 cup creme fraiche
1 tablespoon roughly chopped drained capers
1 tablespoon finely chopped shallot
1 teaspoon lemon zest plus 1 tablespoon lemon juice
2 tablespoons chopped fresh dill
2 tablespoons chopped chives
Directions
- Preheat the oven according to the package instructions for the filo cups. Put the filo cups on a baking sheet and bake until golden brown and crispy according to the package instructions. 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 a ziptop bag. Cut an approximately 1-inch opening in the corner of the bag. Pipe the salmon mixture evenly among the filo 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. Serve immediately.