Salmon in Fillo Tarts with Cucumber-Sesame Salsa


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This beautifully elegant appetizer will be an instant favorite. Cool cucumber balances out the smoked salmon and jalapeno pepper.

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  • 1/2 C. cucumbers, peeled, seeded and finely diced
  • 1/2 tsp. jalapeño pepper, minced
  • 1 tsp. minced fresh ginger
  • 1 tsp. sugar
  • 1/2 tsp. sesame oil
  • 20 sheets Athens Fillo Dough, thawed
  • 1/4 C. butter, melted
  • 12 oz. cured or smoked skinless salmon fillet, thinly sliced
  • 1/2 C. sour cream

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To prepare the salsa, in small mixing bowl, combine cucumbers, jalapeño pepper, ginger, sugar and oil mixing lightly. Chill for 1 hour.

Prepare 20 fillo tartlets according to directions for Cups, Pie & Tart Shells. Bake tarts in preheated 355 degree oven for 9 minutes or until golden brown. Cool. Remove from pan. Spoon 1 tsp. of sour cream into each shell, top with spoonful of salsa and garnish with slices of salmon attractively shaped. Serve immediately.

Yield: 20 tarts

General Fillo Dough Handling Directions

-Allow fillo dough to thaw in refrigerator overnight. Bring to room temperature before using.

- Carefully unroll fillo sheets onto a smooth, dry surface.

- Cover fillo completely with plastic wrap, then a damp towel.

- Keep fillo covered until needed. Do not leave uncovered for more than one minute to avoid drying out.

- Microwave butter until melted. This will give you a lighter and flakier pastry.

- Brush each layer of fillo with melted butter, margarine or oil.

- To prevent edges from cracking, brush edges first and then work into center.

- Be sure to brush the last layer of fillo with melted butter.

- Fillings should be chilled and not excessively moist.

- Fillo may be rolled and refrozen to store when not in use. 

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