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"Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on."--George Bernard Shaw

Salmon in Phylio Cups Recipe

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This recipe for Salmon in Phylio Cups is from Family & Friends Treasured Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/2 of an 8 oz pkg cream cheese
1/2 C. finely shredded cheddar cheese ( 2 oz)
4 sheets (18 x 14 ") frozen phylio dough - thawed
1/4 C. margarine or butter - melted
1 3 1/2 oz. can skinless, boneless salmon, drained
1/4 tsp. dried dill weed
1/8 tsp. lemon- pepper
1/4 C. buttermilk salad dressing
Fresh dill, parsley or thyme
Directions:
Directions:
1. Bring cheeses to room temperature. Lightly brush one sheet of phylio dough with some of the melted butter. Place another heat of phylio on top of the first sheet and brush with butter. Repeat with remaining phylio & butter. Cut phylio stack lengthwise into 3 18-inch-long-strips. Cut each strip crosswise into 6 rectangles.
2. Press each rectangles gently into a 1 3/4 inch muffin cup, pleating as needed to fit. Bake in a 350º oven for 8 - 10 min. or until golden brown. Cool for 5 min. in pan. Remove from pan; cool completely on a wire rack.
3. Meanwhile, for filling in a small mixing bowl beat cream cheese, cheddar cheese, salmon, dill weed, and lemon-pepper seasoning with a electric mixer until combined. Pipe mixture into cooled phylio cups using tip with a 1/4 - 3/8 inch opening, or spoon a scant 1 T. of mixture into each cup. Garnish with fresh dill, parsley or thyme.
NOTE: Prepare phylio cups and filling ahead. Fill phylio cups: cover and chill for 1 - 2 hours before serving!
Number Of Servings:
Number Of Servings:
18 appetizers

 

 

 

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