Return to Content

Salmon Pate in Phyllo Pastry Shells

Salmon Pate in Phyllo Pastry Shells
0 votes, 0.00 avg. rating (0% score)
by in Dec 2003

Total Time: 20

Yield: 15 servings


  • 30 precooked phyllo shells, available at gourmet or Middle Eastern markets
  • 4 ounces smoked salmon
  • 5 ounces cream cheese
  • 1 tablespoon milk
  • 1 sprig curly parsley
  • 1/3 teaspoon capers
  • 1/4 teaspoon hot sauce
  • 1 tablespoon lemon juice
  • Garnish: 5 chive sprigs


Arrange precooked phyllo shells on a tray. In a food processor, mix the next seven ingredients until well blended. Spoon filling into a plastic sandwich bag, then cut a small (1/8-inch) hole in one corner. As with a pastry bag, pipe filling into shells. Arrange filled shells on a serving tray. Using scissors, snip chives over filled shells to garnish.

Additional Notes:

To save even more time, simply serve the pate in a bowl surrounded by crackers or rye toasts.
Updated Monday, April 26th, 2004

Bring New England Home Get a 1 year of Yankee Magazine for only $10!

In this issue: 
  • 80 Gifts New England Gave to America
  • 7 Scenic Wonders of Fall
  • The Mother of Good Cooking: Fannie Farmer
Subscribe Today

Browse Similar Recipes

No comments yet.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

Register Sign In

©2015, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111