Salmon Pate in Phyllo Pastry Shells


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 (⅛-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.


15 servings

Preparation Time

20 Minutes

Total Time

20 Minutes

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