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Tuesday, December 25, 2012

Smoked Salmon and Shrimp tarts

Smoked Salmon and Shrimp tarts

This year I wanted to make Christmas Eve a little bit special. Tradition has it that we have ham with rolls for sandwiches, and shrimp, I wanted to make some canap├ęs / Hors d’oeuvres... Something bite sized that the family could just grab as the socialized and played games.  I found these really neat, mini phyllo shells in the freezer section at the grocery store and thought "savory not sweet".

With the shells being precooked these are super simple to make and give the image of many hours of work....

Smoked Salmon Tarts

1 8oz package of cream cheese
1/4 cup butter
1 tablespoon of lemon zest
1/2 teaspoon of dill
1 1/2 tablespoons heavy cream
1/2 teaspoon sea salt
2 15ct packages of mini phyllo shells
1 package of smoked salmon
2 sprigs of fresh baby dill

Whip all the ingredients with a mixer until light and fluffy. Place the mixture in to a piping bag (or a plastic bag) and pipe into the shells. Cut small strips of smoked salmon roll and place on top of the cream cheese, garnish with small pieces of fresh dill.

Shrimp Tarts

1 8oz package of cream cheese
1/4 cup butter
1 1/2 tablespoons heavy cream
1 package small shrimp ( I used salad shrimp)
2 15ct packages of mini phyllo shells
Cocktail sauce

Whip the cream cheese, butter and cream. Place the mixture in to a piping bag (or a plastic bag) and pipe into the shells. Top with 1/4 teaspoon cocktail sauce and 2 or 3 shrimp.
With these shells there are so many things you can make -


1 8oz package of cream cheese
1/4 cup butter
1 1/2 tablespoons heavy cream
1 cup powdered sugar

Toppings are endless - Fresh fruit, Pie filling, Caramel, Chocolate

Whip the cream cheese, butter and cream. Place the mixture in to a piping bag (or a plastic bag) and pipe into the shells. Top with toppings of your choice.

What a versatile product to make the holidays, or any event, elegant and special, and super simple. 

Have fun cookin'
Cyndi




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