Poblano chiles, sour cream and cilantro give a Mexican flair to smoked salmon in these fresh and flavorful Phyllo Shell appetizers.
- 1 tablespoon canola oil
- 1/2 cup red onion, 1/4″ diced
- 1 teaspoon garlic, minced
- 1/3 cup poblano chiles, de-skinned*, seeded, 1/2″ diced
- 2 tablespoons sour cream
- 1/8 teaspoon cumin
- 1 teaspoon fresh cilantro
- 2 teaspoons lime juice
- Salt, to taste
- 2 ounces smoked salmon, sliced approx. 3″ length
- 1 package (15 count) Athens® Phyllo Shells
- Cilantro leaves, for garnish
In a medium sauté pan, heat canola oil. Add onions and garlic to pan, sauté for 2 minutes. Add poblano chiles, sour cream, cumin, cilantro, and lime juice. Reduce about 5 minutes, just to thicken. Salt to taste. Cool mixture.
Fill mini shells with one heaping teaspoon of chile mixture. Roll salmon strips and place on top of the chile mixture. Garnish with cilantro leaf.
*To de-skin and seed a chile: Set oven to broil. Place the chiles on a baking sheet and put under the broiler until the skill is charred. Rotating the chiles helps with even charring. Total time of about 5 minutes. Remove the chiles from the oven and transfer to a bowl. Tightly seal the bowl with plastic wrap for 10 minutes. Place a strainer in the sink. One chile at a time, remove the skin and seeds from the chiles over the strainer. Quickly rinse just to get all the skin and seeds off. Dry on paper towels.