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Recipe Ingredients

  • 2 (1.9-ounce; 15-count) boxes Frozen Mini Phyllo Fully-Baked Pastry Shells
  • 4-ounces sliced Smoked Salmon (Gravlax style), finely chopped (reserve 1 ounce for garnish)
  • 1 (7.5-ounce) container whipped Roasted Red Pepper Cream Cheese Spread
  • 1/2 cup seedless Cucumber, very finely diced (reserve 1 Tbsp for garnish)
  • 1 fresh Scallion (aka Green Onion), chopped
  • 4 Tbsp fresh Dill, chopped; (reserve 2 Tbsp whole sprigs for garnish)

Nutrition Info (Per Serving)

    Recipe makes 30 bitesServing size 1 bite Calories per Serving 40 Total Fat 2g Saturated fat 1g Trans fat 0g Cholesterol 5mg Sodium 80mg Total Carbohydrate 3g Dietary Fiber 0g Total Sugars 0g Protein 2g

Recipe Directions

  1. Preheat oven to 350 degrees.
  2. In a medium bowl, stir cream cheese, cucumber, scallion, and salmon to combine.
  3. Spoon 1 ½ teaspoons of the mixture into each pastry shell.
  4. Place filled pastry cups in rows on a sheet pan.
  5. Bake, just until warm throughout, about 8 to 10 minutes.
  6. Remove from the oven; garnish as desired with cucumber, salmon, and dill. Serve

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