CREAMY WILD ALASKA SMOKED SOCKEYE SALMON FILO CUPS
Ingredients
4 sheets filo pastry
50g butter, melted
165g tub cream cheese
Zest and juice ½ lemon
100g cherry tomatoes, quartered
100g cucumber, finely diced
100g pack Wild Alaska Smoked Sockeye Salmon
1 tbsp chopped chives
Method
1. Preheat the oven to 200oC, gas mark 6. Grease 10 holes of a muffin tin with a little melted butter.
2. Cut the filo sheets in half, and then each half into 4 squares. Brush 3 squares with a little butter and place one on top of the other, each at a slight angle and press into a greased muffin hole, repeat to make 10 cups. Bake for 6-7 minutes until the tips are nice and golden, upturn onto a baking tray and cook for 2-3 minutes to crisp off the bases. Set aside to cool.
3. Mix the cream cheese with the lemon zest and juice then stir in the tomatoes and cucumber. Shred 3 slices of the smoked salmon and set aside. Chop the remaining salmon and stir this into the cream cheese mixture.
4. Spoon the cream cheese mixture into the cooled filo cups and top with the shredded smoked salmon and sprinkle with chives to serve.
COOK'S TIP:
- Serve remaining lemon half, cut into wedges, to squeeze over. The filo cups can be made in advance and filled when required.
