Smoked Salmon Appetizer
Serve this simple and delicious hors d'oeuvre at your next party.
Photo: Liren Baker
Sometimes you can't take the New York out of me. Over 14 years since I left the Big Apple, I still have huge cravings for a good bagel (a real, gnarly bagel), smeared generously with cream cheese and topped with slivers of lox. Red onions and capers are a bonus, but really, cream cheese, smoked salmon, good bread—that's all I need to satisfy the craving.
It's a breakfast that's good enough for a lunch, a dinner, or an appetizer, though a clunky bagel is not quite so appropriate for the latter. So I thought I would dress up these flavors and make them dainty and perfect for your next dinner party!
Photos: Liren Baker
Phyllo cups are the perfect vessel for goat cheese spiked with wasabi and green onions—each bite gives you a satisfying crunch, that works so well with the creamy cheese and salty smoked salmon. All you need now is a glass of good wine to wash it down.
I doubt you will ever find these smoked salmon bites at a New York deli, but they're definitely perfect for your next dinner party!
Photo: Liren Baker
Smoked Salmon Phyllo Bites with Wasabi Goat Cheese
Makes 15 small bites
1/2 cup creamy goat cheese
2 tablespoons creme fraiche
1 teaspoon wasabi paste (or more, to taste)
2 scallions, finely sliced, divided
15 phyllo cups (find it in the freezer section, near puff pastry and phyllo dough)
8 ounces smoked salmon, thinly sliced
In a small bowl, stir together the goat cheese, creme fraiche, wasabi paste, and about half of the scallions, until smooth. Spoon into the phyllo cups. Top with a sliver of smoked salmon and remaining scallions for garnish. Serve immediately.
