Smoked Salmon Filo Cups Valerie Bertinelli

2 oz. cream cheese, softened. 1/3 cup sour cream. 3 Tbsp green onion, chopped. 3 - 5 dashes of hot sauce. 1 packed Tbsp fresh dill, roughly chopped. 2 tsp lemon juice. A pinch of ground black pepper (I usually do a few turns of fresh ground) *optional- About 1/8 cup of drained capers to top the bites. Cook Mode Prevent your screen from going.

Herbed Goat Cheese and Smoked Salmon Phyllo Cups Beautiful Delicious

Set aside. In a medium-sized bowl add the cream cheese, smoked salmon and dill. Stir together until combined. Evenly distribute the filling among the 24 sections. Bake for 12-15 minutes until golden brown and the cream cheese starts to brown slightly. Place on a serving platter, garnish with more dill if desired.

Smoked Salmon Cups With Cucumber & Dill Life She Lives

Place a small spoonful of smoked salmon in each phyllo cup, then sprinkle with a little green onion and 4 cubes of cream cheese. Spoon in just enough of the egg mixture to fill ¾ full, about 3 tablespoons per phyllo cup. Bake the quiches for 12-14 minutes, or until the egg is set and slightly puffed. Let cool in the tin for 5 minutes, then.

Salmon Mousse Stuffed Phyllo Cups StoneGable

Instructions. Heat oven to 400F. In a mixing bowl, combine the cream cheese, salmon, arugula, egg, dill, salt, and pepper. Using a fork helps. Spoon the salmon mixture into the filo shells on a bake sheet. Top each with a bit of cheese. Bake at 400F for ~15 minutes or until cooked through and a little sizzly.

Salmon Mousse Stuffed Phyllo Cups StoneGable

Instructions. Take 1/3rd of the salmon (2 ozs) and dice. Set aside for garnish. Add cream cheese and ranch dressing to a food processor and pulse until well incorporated. Add the remaining 4 ozs. of salmon and the rest of the ingredients to the food processor and pulse until you have a smooth, thick spread.

Smoked Salmon Phyllo Bites with Wasabi Goat Cheese Kitchen Confidante

Combine the cream cheese, sour cream and lemon juice in the bowl of a food processor, and run until combined, about a minute. Add the remaining ingredients, and run until everything is incorporated. Spoon or pipe the salmon filling into the baked filo dough cups, and garnish with fresh dill. If preparing these the day ahead, make the salmon.

Smoked Salmon Phyllo Cups Four Seasons of Autumn

Bake for 10-12 minutes in the oven, remove and cool. Meanwhile in a bowl, combine your cream cheese, shallot and some fresh black pepper together. Put this mixture into a pastry bag for easy piping. To assemble: Take your phyllo shell, and fill with some of your cream cheese mixture. Top with some pieces of diced salmon, and lay a small piece.

Smoked Salmon Phyllo Cups Four Seasons of Autumn

Preheat oven to 400°F (205°C). Line a baking sheet with parchment paper. In a small bowl, whisk together one beaten egg plus one tablespoon of cold water. Set prepared egg-wash aside. Lay puff pastry out on a floured surface and flatten a bit with your hands. Do not use a rolling pin to roll out the pastry sheet.

Crab Phyllo Cups Recipe How to Make It

Instructions. Place phyllo cups on a baking sheet and bake for 5 minutes at 375. 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 plastic bag or pastry bag.

Mini Smoked Salmon & Pesto Yogurt Phyllo Bites Recipe Cookin' Canuck

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.

Smoked salmon phyllo cups. Cups are filled with herbed cream cheese

Directions. Preheat the oven to 350°F. On a baking sheet, gently unroll phyllo dough. Carefully separate out 5 sheets of phyllo dough and brush each sheet with butter, layering one on top of another. Cut into 6 squares using a large knife or a pizza cutter. Repeat with the rest of the dough. Spray a muffin tin with non-stick cooking spray.

smoked salmon wraps by rezart on creativemarket Butter Salmon, Lemon

Put the filo cups on a baking sheet and bake until golden brown and crispy according to the package instructions. Let cool. 2. 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.

Smoked Salmon Phyllo Cups Clean Plates

Unwrap frozen phyllo cups and crisp per directions on package. Fill each cup with approximately 1/2 teaspoon whipped cream cheese mixture. Crisscross 2 pieces of salmon over mixture. Add 2 capers to each cup.

A Big Green Party and Salmon Phyllo Cups Art of Natural Living

Steps. 1. Thaw phyllo shells as directed on package. In medium bowl, mix all remaining ingredients except pecans until well mixed. Spoon into 1-quart resealable food-storage plastic bag. Seal bag; cut 1/2 inch off 1 corner of bag. 2. To serve, pipe or spoon cheese-salmon mixture into each phyllo cup. Sprinkle each with pecans.

UrbanCookery Smoked Salmon Phyllo Bites

Instructions. Shred 3 oz of smoked salmon into a bowl. Using a handheld mixer blend in the softened cream cheese into the smoked salmon. Press a biscuit cutter or the bottom of a can onto the flour tortillas. Using scissors or kitchen shears, cut out each circle.

Smoked Salmon Phyllo Cups A Delicious And Easy To Make Appetizer

Instructions. In food processor, puree avocados and sour cream until smooth. Using 3/4-inch round cutter, cut 15 circles from smoked salmon. Alternatively, just use a sharp knife to cut salmon into small squares or pieces. Top each phylllo shell with a piece of smoked salmon and chopped chives.