ATHENS and APOLLO are trademarks of Athens Foods, Inc © Athens Foods 2022 Cleveland OH. All rights reserved.

Salmon In Phyllo Cups With Cucumber Sesame Salsa

Total Time: 1 HR 30 MIN Makes: 40 appetizers
Prep Time: 1 HR 20 MIN Cook Time: 10 MIN
Print
Description

Salmon and cucumber salsa make for a flavorful combination in this easy appetizer.


Ingredients
  • 1 cup cucumbers, peeled, seeded and finely diced
  • 1 teaspoon jalapeÒo pepper, minced
  • 2 teaspoon minced fresh ginger
  • 2 teaspoon sugar
  • 1 teaspoon sesame oil
  • 20 9″ x 14” sheets Athens Phyllo Dough, thawed (1 roll)
  • Non-stick cooking spray
  • 1 lb. cured or smoked skinless salmon fillet, thinly sliced
  • 1 cup low fat sour cream

Directions

Thaw Athens Phyllo Dough according to package directions. Prepare Salsa: In small mixing bowl, combine cucumbers, jalapeño pepper, ginger, sugar and oil mixing lightly.
Chill for 1 hour. Layer 5 Phyllo sheets, spaying each from edge to edge with non-stick cooking spray between each layer, repeat with remaining 5 sheets.
Cut circles 1 1/2 times larger than mini muffin pan diameter. Carefully push Phyllo into pan and press carefully and firmly against bottom and sides.
Bake empty tart shells in preheated 3501/4F, oven for 9 minutes or until golden brown. Cool. Remove from pan.
Spoon 1 teaspoon of sour cream into each shell, top with a spoonful of salsa and garnish with slices of salmon attractively shaped. Serve immediately.