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smoked salmon phyllo cups arranged on a slate board, crisp golden pastry filled with swirled herbed cream cheese and a curl of bright orange smoked salmon, tiny capers and fresh dill on top, bright natural light, shallow depth of field, home kitchen setting

Smoked Salmon and Cream Cheese Cups

Chive cream cheese, a band of smoked salmon, and a sprig of dill. It’s just like a posh bagel, but in two bite portions.
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Prep Time 12 minutes
Total Time 12 minutes
Servings: 15 cups
Ingredients Method Notes

Ingredients
  

  • 15 mini phyllo cups pre-baked
  • 6 oz cream cheese softened
  • 1 tbsp fresh lemon juice
  • 2 tbsp fresh dill chopped, plus sprigs for garnish
  • 4 oz smoked salmon sliced into 15 small ribbons
  • 1 tsp capers optional

Method
 

  1. Stir the cream cheese with lemon juice and chopped dill until smooth.
  2. Spoon or pipe the cream cheese into each phyllo cup.
  3. Drape a ribbon of smoked salmon on top of each.
  4. Finish with a few capers and a small sprig of dill. Serve cold.

Notes

Pipe the cream cheese with a zip-top bag with the corner snipped off for a cleaner look.