An appetizer fit for a New Year
Last weeks’ recipe column has a recipe for Smoked Salmon Spread. To make this recipe a little fancier for a New Year’s Eve get together, turn them into Smoked Salmon Tarts. All you’ll need is a couple of packages of frozen mini fillo dough shells and a little extra time for baking them.
Smoked Salmon Tarts
1/2 cup sour cream
4 ounces cream cheese, softened
4 ounces smoked salmon, minced
1/2 teaspoon dried dill
1/8 teaspoon Worcestershire sauce
2 green onions, thinly sliced
1 clove garlic, minced
Salt and pepper to taste
2 2.1-ounce packages frozen mini fillo dough shells
Fresh or dried parsley to garnish, optional
Thaw frozen fillo dough shells according to package directions. In a medium bowl, blend sour cream and cream cheese until well combined. Add salmon, dill, Worcestershire sauce, green onions and garlic; mix well. Season with salt and pepper to taste.
Place a spoonful of sour cream mixture in each pastry shell. Serve at room temperature or bake in oven preheated to 350 degrees until heated through, about 5 to 8 minutes. Top with parsley before serving if desired. Makes 30 tarts.
