Salmon Pate in Phyllo Pastry Shells Recipe

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Yield: 15 servings

Preparation Time: 20 minutes

Start to Finish Time: 20 minutes

• 30 precooked phyllo shells, available at gourmet or Middle Eastern markets
• 4 ounces smoked salmon
• 5 ounces cream cheese
• 1 tablespoon milk
• 1 sprig curly parsley
• 1/3 teaspoon capers
• 1/4 teaspoon hot sauce
• 1 tablespoon lemon juice
• Garnish: 5 chive sprigs

Arrange precooked phyllo shells on a tray. In a food processor, mix the next seven ingredients until well blended. Spoon filling into a plastic sandwich bag, then cut a small (1/8-inch) hole in one corner. As with a pastry bag, pipe filling into shells. Arrange filled shells on a serving tray. Using scissors, snip chives over filled shells to garnish.