I have enjoyed smoked salmon for as long as I can remember. Yes, I even enjoyed smoked salmon as a child. I always looked forward to holidays when I knew we'd be partaking in some smoked salmon. Our oldest boy seems to be following in my footsteps as well, loving the taste of this salty smoky treat. You could put smoked salmon on just about anything and I would thoroughly enjoy it. When I was trying to decide on delicious fillings for my phyllo bites smoked salmon just naturally came to mind. These scallion & dill smoked salmon bites are such a treat for you smoked salmon lovers out there.
Making Mini Phyllo (Filo/Fillo) Bites
I do not have much experience with phyllo dough as stated in my last post, Brie & Cranberry Relish Phyllo Bites, but making these little bites with homemade mini phyllo cups turns out great without much hassle. The key to succeeding with phyllo dough is making sure the dough is thoroughly defrosted in the refrigerator overnight. Once you're ready to use the phyllo dough make sure you have it up to room temperature before you start working with it. I let it sit out for about 15 minutes out of the fridge first, then I unroll it onto a large cutting board and cover it back up with plastic wrap and wet paper towels over any exposed edges for another 15 minutes. Do not let the dough dry out. You must keep it moist so it doesn't crack or break on you too easily.
The way to get the perfect little bite size mini phyllo cup is to use a mini muffin pan. If you're making a ton for a party make sure you use a 48 mini muffin pan to speed up your process.
If you just don't feel like making these mini cups or don't have the time just buy the pre-made mini phyllo shells, they'll be just as delicious!
Give these creamy, salty and savory smoked salmon phyllo bites a try and let us know what you think!Print
Scallion & Dill Smoked Salmon Phyllo Bites
These savory smoked salmon bites are best served cold. Capers are optional.
The prep time on this recipe includes making the mini phyllo cups from scratch. If you're using pre-made phyllo cups from the store you'll cut out about 40 minutes of prep time.
- Prep Time: 50 minutes
- Cook Time: 4 minutes
- Total Time: 54 minutes
- Yield: 24 appetizer bites 1x
- Category: appetizer
- 24 mini phyllo cups, pre-baked
- 4 oz. wild caught smoked salmon
- 2 oz. cream cheese, softened
- ⅓ cup sour cream
- 3 Tbsp green onion, chopped
- 3-5 dashes of hot sauce
- 1 packed tablespoon 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 ⅛ cup of drained capers to top the bites
MAKING MINI PHYLLO CUPS (if you bought pre-made phyllo cups you can SKIP THIS SECTION)
- **Make sure you get your phyllo dough up to room temperature.**
- Preheat oven to 350 degrees
- Grease a 24 count mini muffin pan. (I use a 48 count muffin pan only because I double almost everything when I cook)
- Once the dough is ready, carefully transfer one sheet of phyllo dough to a large cutting board and brush all over with melted butter. Lay another sheet on top of the 1st brushing again with butter and the same for a third sheet, ending with the third sheet being brushed with butter. (Make sure to re-cover your original layers of phyllo dough immediately after grabbing a sheet to keep it from drying out on you. I like to use plastic wrap and wet paper towels over the edges so that there is no chance of my dough from drying out while I'm working.
- Once you have 3 sheets done use a large knife or pizza cutter to cut your 3 layer sheet into 24 equal sized squares, cutting 6 rows on the wider side and 4 rows on the shorter side. (I honestly eye ball it as you'll see in a picture above)
- Place each square into a mini muffin cup and press down to form a little cup for each.
- Once your pan is full bake the cups for 4 minutes or just slightly golden.
- Your mini bite cups are now ready to fill. They can keep in the refrigerator for up to 5 days so making a bunch ahead of time is highly recommended.
MAKING YOUR SMOKED SALMON PHYLLO BITES
- Add cream cheese and sour cream to food processor to cream and smooth them together.
- Once those are creamed add the remaining ingredients to the food processor and process your ingredients until it's a thick spread-like consistency without lumps. You might need to stop the processor and scrape the sides a couple times.
- Add about a teaspoon sized dollop of the smoked salmon mixture to each phyllo cup. Top with 2-3 capers if you like. Serve cold.
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