Smoked Salmon Filo Cups with Black Lime

Easy to make and delicious, these delicate canapés are the perfect accompaniment to Fizz or many of our dry white wines. Watch Chef prepare is dishj

Ingredients

• Filo shells  ·  1 package 
• Smoked Salmon, divided in half (finely chop one half)  ·  8 ounces 
• fresh lemon juice  ·  11/2 teaspoon 
• cream cheese, softened at room temperature  ·  4 ounces 
• sour cream  ·  2 tablespoons 
• preserved lemon  ·  1/4 teaspoon 
• thinly sliced scallions, plus more for garnish  ·  2 tablespoons 
• finely minced fresh parsley  ·  2 teaspoons 
• capers, drained and rinsed  ·  2 tablespoons 
• Herbies Black Limes Powder  ·  1 teaspoon 
• Make your own Filo Cups  ·   
• sheets of filo pastry  ·  4 
• melted butter  ·  2 ounces 

Instructions

1. Mix together the cream cheese, sour cream, preserved lemon, lemon juice, scallions, parsley, capers and the finely chopped salmon in a medium bowl.
2. Scoop the cream cheese mixture into the filo cup. Top the cream cheese mixture with large pieces of the remaining Smoked Salmon, then sprinkle with more scallions and black lime powder.

Make your own Filo Cups

1. Preheat oven to 320°F
2. Unroll the pastry and lay one piece out and brush with melted butter. Cut into 5 strips vertically, then each strip into 3 squares.
3. Lay one square on top of another one on an angle to create a star shape, then push, buttered side down, into the mini muffin tin.
4. Bake for 5-7 minutes until golden brown, which is just enough time to prepare the next sheet.
5. Cool on a wire rack then keep in an airtight container between layers of paper towel.

Serve immediately.

Jenny's Tip: - Use a mini muffin tin for the filo cups and ensure they are assembled right before serving, as the filo will lose its crispness quickly.