Smoked Salmon and Eggs Phyllo Shells

Smoked Salmon and Eggs Phyllo Shells

A small but flavorful seafood appetizer.

Prep The Shells

Bake 15 frozen mini phyllo shells on a parchment-lined baking sheet at 375 until browned and crisp, 5 minutes, then fill.

Make The Filling

Combine 3 tablespoons crème fraîche, 2 teaspoons lemon juice and 1/4 teaspoon lemon zest; season with salt and pepper. Fill prebaked shells with scrambled eggs and smoked salmon. Top with the crème fraîche mixture, chopped red onion and dill.

 

Article Courtesy of Food Network Magazine.
Photograph Courtesy of  Levi Brown.

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