Salmon Pate in Phyllo Pastry Shells

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Salmon Pate in Phyllo Pastry Shells

Total Time: 20
Yield: 15 servings


  • 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


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.

Additional Notes:

To save even more time, simply serve the pate in a bowl surrounded by crackers or rye toasts.

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