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.
