Yield:
15 servingsIngredients
30 precooked phyllo shells, available at gourmet or Middle Eastern markets
4 ounces smoked salmon
5 ounces cream cheese
1 tablespoon milk
1 sprig curly parsley
1/3 teaspoon capers
1/4 teaspoon hot sauce
1 tablespoon lemon juice
Garnish: 5 chive sprigs
Instructions
Arrange precooked phyllo shells on a tray. In a food processor, mix the next seven ingredients until well blended. Spoon filling into a plastic sandwich bag, then cut a small (1/8-inch) hole in one corner. As with a pastry bag, pipe filling into shells. Arrange filled shells on a serving tray. Using scissors, snip chives over filled shells to garnish.
