Smoked Salmon Phyllo Cups Four Seasons of Autumn
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Smoked Salmon Phyllo Bites with Wasabi Goat Cheese Kitchen Confidante
Let cool. In a medium bowl, mix together the cream cheese, salmon, creme fraiche, capers, shallot, lemon zest and juice, 1 tablespoon of the dill and 1 tablespoon of the chives. Transfer the.
Salmon Mousse Stuffed Phyllo Cups StoneGable
15 phyllo cups 1 package; 1/4 cup Boursin cheese I used shallot and chive flavor; 3 ounces lox or sliced smoked salmon, cut into 15 approx. 3/4 x 1.5 inch pieces; 1 large dill sprig; 2 Tablespoons capers
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Smoked Salmon Phyllo Cups Four Seasons of Autumn
To begin, place the phyllo pastry shells on a baking sheet and toast them according to the package instructions (about 5 minutes.) While the phyllo cups are in the oven, mix up the cream cheese filling. Chop the fresh dill, then add it with all the other ingredients to a medium sized bowl and mix well.
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Smoked Salmon Filo Cups Valerie Bertinelli
Unwrap frozen phyllo cups and crisp per directions on package. Fill each cup with approximately 1/2 teaspoon whipped cream cheese mixture. Crisscross 2 pieces of salmon over mixture. Add 2 capers to each cup.
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Smoked Salmon Cuke Cups Food Channel
Instructions. Heat oven to 400F. In a mixing bowl, combine the cream cheese, salmon, arugula, egg, dill, salt, and pepper. Using a fork helps. Spoon the salmon mixture into the filo shells on a bake sheet. Top each with a bit of cheese. Bake at 400F for ~15 minutes or until cooked through and a little sizzly.
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Smoked Salmon Cups With Cucumber & Dill Life She Lives
Put the filo cups on a baking sheet and bake until golden brown and crispy according to the package instructions. Let cool. 2. In a medium bowl, mix together the cream cheese, salmon, creme fraiche, capers, shallot, lemon zest and juice, 1 tablespoon of the dill and 1 tablespoon of the chives. Transfer the mixture to a ziptop bag.
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UrbanCookery Smoked Salmon Phyllo Bites
Bake phyllo cups according to the package instructions, mine said to crisp up in the preheated to 350 F oven for 3-5 min. Cream the cheese with onion, capers, spices, lemon juice and zest with the spatula. Place the cheese mixture in a small piping bag, cut the end and distribute the mixture between cups. Take each slice of salmon, roll up.
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A Big Green Party and Salmon Phyllo Cups Art of Natural Living
Instructions. Place phyllo cups on a baking sheet and bake for 5 minutes at 375. Let cool. In a medium bowl, mix together the cream cheese, salmon, creme fraiche, capers, shallot, lemon zest and juice, 1 tablespoon of the dill and 1 tablespoon of the chives. Transfer the mixture to plastic bag or pastry bag.
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Smoked Salmon Phyllo Cups Clean Plates
Steps. 1. Thaw phyllo 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 phyllo cup. Sprinkle each with pecans.
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Mini Smoked Salmon & Pesto Yogurt Phyllo Bites Recipe Cookin' Canuck
Instructions. Take 1/3rd of the salmon (2 ozs) and dice. Set aside for garnish. Add cream cheese and ranch dressing to a food processor and pulse until well incorporated. Add the remaining 4 ozs. of salmon and the rest of the ingredients to the food processor and pulse until you have a smooth, thick spread.
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Smoked Salmon Phyllo Cups A Delicious And Easy To Make Appetizer
Place a small spoonful of smoked salmon in each phyllo cup, then sprinkle with a little green onion and 4 cubes of cream cheese. Spoon in just enough of the egg mixture to fill ¾ full, about 3 tablespoons per phyllo cup. Bake the quiches for 12-14 minutes, or until the egg is set and slightly puffed. Let cool in the tin for 5 minutes, then.
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Smoked Salmon Phyllo Cups Four Seasons of Autumn
2 oz. cream cheese, softened. 1/3 cup sour cream. 3 Tbsp green onion, chopped. 3 - 5 dashes of hot sauce. 1 packed Tbsp fresh dill, roughly chopped. 2 tsp lemon juice. A pinch of ground black pepper (I usually do a few turns of fresh ground) *optional- About 1/8 cup of drained capers to top the bites. Cook Mode Prevent your screen from going.
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Crab Phyllo Cups Recipe How to Make It
Directions. Unwrap the frozen phyllo cups (no need to thaw out ahead of time). Fill each cup with approximately a half teaspoon of the whipped cream cheese. Cut the smoked salmon into slivers about an inch long. I usually crisscross two of the pieces over the cream cheese. Sprinkle the cups with chopped red onion and several capers.
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Herbed Goat Cheese and Smoked Salmon Phyllo Cups Beautiful Delicious
Preheat oven to 400°F (205°C). Line a baking sheet with parchment paper. In a small bowl, whisk together one beaten egg plus one tablespoon of cold water. Set prepared egg-wash aside. Lay puff pastry out on a floured surface and flatten a bit with your hands. Do not use a rolling pin to roll out the pastry sheet.
Salmon Mousse Stuffed Phyllo Cups StoneGable
Bake for 10-12 minutes in the oven, remove and cool. Meanwhile in a bowl, combine your cream cheese, shallot and some fresh black pepper together. Put this mixture into a pastry bag for easy piping. To assemble: Take your phyllo shell, and fill with some of your cream cheese mixture. Top with some pieces of diced salmon, and lay a small piece.
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Smoked Salmon Phyllo Cups Four Seasons of Autumn
Instructions. Shred 3 oz of smoked salmon into a bowl. Using a handheld mixer blend in the softened cream cheese into the smoked salmon. Press a biscuit cutter or the bottom of a can onto the flour tortillas. Using scissors or kitchen shears, cut out each circle.