Savoury Salmon Phyllo Cups
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Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 1 hr 25 min.
Ready in
Healthy, because
Even smarter
The significant amount of salmon in this dish adds protein and powerful omega fatty acids.
This is a beautiful, elegant appetizer that's perfect for buffets or brunches.
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
6
- For the pastry shells
- 4 sheets phyllo pastry
- 3 Tbsps melted butter
- For the filling
- 14 ozs canned Artichoke hearts (drained and chopped)
- ⅜ cup cream
- 1 tsp lemon juice
- salt
- peppers
- Watercress (leaves)
- 6 slices smoked Salmon
- freshly ground Black pepper
- 6 caperberry (or 1 tablespoon capers, drained)
Preparation
Kitchen utensils
1 Small pot, 1 Measuring cups, 1 Cutting board, 1 Small knife, 1 Tablespoon, 1 Teaspoon, 1 Wooden spoon, 1 Citrus juicer, 1 Oven-proof ramekin, 1 Kitchen torch, 1 Small bowl
Preparation steps
1.
Heat the oven to 350°F. Butter 6 tart tins, about 5" diameter. Line a baking tray with non-stick baking paper.
2.
Lay the sheets of filo pastry on top of one another and cut into 6 squares. Brush the upper layer of each square with butter and press lightly into the tins. Trim the overhanging pastry with scissors.
3.
Bake for about 5 minutes until the edges are golden and the shells are cooked.
4.
Carefully remove the pastry shells from the tins and place them on the baking tray. Reduce the oven temperature to 325°F and bake for 3-4 minutes, until the bases are lightly browned.
5.
For the filling: put the artichokes, cream, lemon juice, and salt and pepper to taste in a blender or food processor. Blend until pureed and chill for 1 hour.
6.
Spoon the puree into the pastry shells. Arrange a little watercress on each shell and top with a slice of smoked salmon. Sprinkle with a little black pepper and top with a caper berry.
