Delight your guests with these elegant salmon triangles, a perfect appetizer or light meal accompaniment. Encased in crisp phyllo pastry, each triangle is filled with a savory blend of smoked salmon and cream cheese, accented by the tangy flavors of capers and lemon. These delectable bites promise to elevate any gathering or serve as a sophisticated addition to a fresh salad. Makes 9 triangles.
2 tbsp butter, melted
8-ounce package cream cheese, room temperature
1 tablespoon capers, finely chopped
2 tbsp lemon juice
2 tbsp chives, cut into ¼-inch pieces
4 ounces smoked salmon
6 Sheets Phyllo dough, cut into three long pieces
If frozen, defrost the Phyllo dough in the refrigerator the night before. Remove the cream cheese from the refrigerator about 2 hours before you start the recipe and bring it to room temperature.
Preheat the oven to 350˚F. To prepare it, line a quarter-sheet tray with parchment paper.
Cut the 6 sheets of phyllo dough into three long pieces per sheet. Melt the butter in the microwave or in a saucepan over medium heat on the stovetop.
Add the softened cream cheese, finely chopped capers, and lemon juice in a large bowl. Cut chives into ¼-inch pieces and add 2 tablespoons to the bowl. Chop the 4 ounces of salmon into smaller pieces and add to the bowl. Stir to combine well.
Take a filo strip and brush the strip with melted butter. Place a spoonful of the salmon mix at one end, about ½ inches from the end of the piece. Fold the filo into a triangle. Butter another piece of filo, place the ‘triangle’ on top, and fold it into the filo so it’s double-wrapped. Brush the top with butter and place it on a parchment-lined sheet. Repeat these steps until you’ve made all nine triangles.
Add to the oven and bake for 10 minutes. Turn over the triangles and bake for 5 minutes or until browned and crisp.
Recent Comments