Time: 40 min.
Complexity: easily
Servings: 45

Filo pastry tartlets are a great product to keep in the freezer for a delicious snack at any time. One of the most delicious combinations for tartlet filling is cream cheese, smoked salmon, and fresh herbs. Fill the tartlets only when they're completely cool.

Ingredients:

• 45 frozen filo pastry tartlets
• 220 g of cream cheese at room temperature
• 3/4 cup coarsely chopped smoked salmon (about 100 g)
• 0.5 cups crème fraîche
• 1 tbsp coarsely chopped capers
• 1 tbsp finely chopped shallot
• 1 teaspoon lemon zest + 1 tablespoon lemon juice
• 2 tbsp chopped fresh dill
• 2 tbsp chopped chives

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

tartlets, cream cheese, smoked salmon, crème fraîche, lemon zest, dill, capers

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Preparation:

Step 1
• Preheat the oven according to the instructions on the phyllo tartlet packaging. Place the tartlets on a baking sheet and bake according to the package directions until golden brown and crisp. Let cool.
Step 2
• In a medium bowl, combine the cream cheese, salmon, crème fraîche, capers, shallots, lemon zest and juice, 1 tablespoon dill, and 1 tablespoon green onion. Transfer the mixture to a zip-lock bag. Snip off a 1-inch corner. Divide the filling evenly among the phyllo tartlets, filling them to the top.
Step 3
• Mix the remaining dill and chives, then sprinkle each tartlet with the herbs. Serve immediately.

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