Salmon Crisps
Delicate and decadent, these impressive Salmon Crisp appetizers are unique little works of art, yet deceivingly easy to make, and oh-so-delicious! Capers offer a staccato of tangy flavours to a creamy dip that balances smoked salmon rosettes in crisp phyllo cups. Serve them at any elegant event, and watch your guests come back for more Try pairing this recipe with Quails Gate Rose.Ingredients
Serves 12 crisps
2 tbsp (30 ml) vegetable oil
2 sheets phyllo pastry (about 12 × 16‑in/30 × 40 cm each), thawed
1 × 5.2 oz (150 g) package Boursin cheese
2 tbsp (30 ml) sour cream
¼ cup (60 ml) finely chopped shallots
3 tbsp (45 ml) capers, drained, finely chopped
7 oz (200 g) thinly sliced smoked salmon
fresh dill, for garnish
Instructions
- Preheat oven to 350 F (175 C). Using a pastry brush, lightly grease 12 mini muffin cups with oil.
- Stack both phyllo sheets together. Using a sharp knife, cut into about 4-in (10 cm) squares, yielding 12 squares per sheet and 24 in total. Gently press 1 phyllo square into each muffin cup. It will naturally crease as it shapes into cup. Brush only the pastry inside of cup with oil, not the part standing over sides. Lightly press another phyllo square into cup and brush similarly with oil, pushing pastry into bottom and sides of muffin cup. Repeat with remaining 11 cups.
- Bake for 5 to 7 minutes, until pastry turns light gold. Remove from oven and allow to cool for 5 minutes in pan. Gently remove each pastry cup and cool completely on a rack. Store in an airtight container in a cool, dry place until ready to use. Can be made up to a day in advance.
- In a small bowl, mix Boursin and sour cream until fully incorporated. Mix in shallots and capers. Spoon into a piping bag and cut a small hole, about ½-in (1.25 cm) in diameter, at the tip.
- Pipe cheese mixture equally into each phyllo cup. Roll smoked salmon slices into rosettes or fold loosely over cheese filling. Garnish with dill and serve.