Ingredients
2 salmon fillets
1/4 c. lemon juice
1/4 c. extra virgin olive oil
Salt and pepper to taste
1- 8 oz. package cream cheese (room temperature)
1/2 c. sour cream
1 tbsp. fresh chopped dill
Salt and pepper to taste
2 boxes mini filo shells (30 filo shells)
Directions
- Preheat oven to 400 degrees. Cut 2 pieces of wax paper about three times larger than fillets. Brush each piece of wax paper with 1/8 c. extra virgin olive oil and place skin side of fish on the oiled wax paper. Pour 1/8 c. lemon juice over each fillet, salt and pepper to taste; then roll the wax paper up and over the fillets creating a bag. Staple bag shut. Place bagged fillets on baking sheet, and bake until bags turn brown and fillets are cooked through (20-25 minutes). Remove from oven. Remove fillets from bags (reserving liquid) and allow to cool.
- Meanwhile, in a small mixing bowl, combine cream cheese, sour cream, dill, and salt and pepper. Mix until all ingredients are incorporated and the resulting mixture is creamy in texture. Add cooled filets (and their juices) and whip. Put this whipped salmon mixture in a pastry bag, and refrigerate until ready to serve. (Will keep for 3 days, properly refrigerated.)
- When you’re ready to serve, remove pastry bag from refrigerator and allow time for whipped salmon mixture to soften. Meanwhile, heat filo cups following manufacturers instructions. Pipe whipped salmon mixture into each filo cup. Sprinkle with sea salt and garnish with a sprig of dill. Serve.
Yield: 30 shells
