Smoked Salmon Cheese Cups
1 package (2.1 oz) frozen mini fillo shells (15 shells)
3 oz chèvre (goat) cheese, crumbled
1 package (3 oz) cream cheese, softened
2 oz smoked salmon, flaked (from 4.5-oz package)
2 tablespoons shredded fresh Parmesan cheese
1 tablespoon chopped fresh basil leaves
1 tablespoon whipping cream
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
2 tablespoons chopped pecans, toasted*
1.) Thaw fillo 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 fillo cup. Sprinkle each with pecans.
| Yield: | 15 servings | |||
| Prep Time: | 0 hr 20 mins | |||
| Cook Time: | 0 hr 0 mins | |||
| Ready In: | 0 hr 0 mins | |||
| Category: | Appetizer | |||
| Main Ingredient: | Fish | |||
| Cooking Method: | No Cook |
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| Recipe Tags: | Smoked Salmon | cheese cups | cheese | salmon |
Chef's Note & Story
*To toast pecans, heat oven to 350°F. Spread pecans in ungreased shallow pan. Bake uncovered 5 to 8 minutes, stirring occasionally, until light brown.
Prepare and assemble up to 2 hours before serving. Cover and refrigerate until serving time.
Garnish with a small sprig of Thai basil.
My family likes this dish because it's a different way to enjoy the bounty of fish we have here. The other ingredients complements the salmon nicely.