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Smoked Salmon Mini Shells

Total Time: 20 MIN Makes: 30 appetizers
Prep Time: 15 MIN Cook Time: 5 MIN

Looking for appetizers for Easter or other holiday brunches? Check out this smoked salmon mini shell recipe.

  • 2 packages (15 count, each) Athens® Phyllo Shells
  • 1 tablespoon golden balsamic vinegar
  • 1 tablespoon olive oil
  • 2 teaspoons Dijon mustard
  • 1/4 teaspoon black pepper
  • 1/4 cup red onion, diced
  • 2 tablespoons capers
  • 3 tablespoons dill, chipped + a few sprigs for garnish
  • 1 package (8 ounces) smoked salmon


Preheat oven to 350⁰F. Place empty shells on a baking sheet and bake for 3–5 minutes. Cool.
In a medium bowl, whisk together balsamic vinegar, olive oil, mustard and pepper. Mix in onions, capers and chopped dill. Cut salmon into 1/4″–1/2” pieces. Add salmon to mixture, mix and marinate for at least 1 hour.
Drain off any excess liquid. Fill each shell with salmon mixture and garnish with dill.


Serving size: 14g, Amount per serving: Calories 30, Calories from Fat – 15, Total Fat – 2g, Saturated fat – 0g, Trans Fat – 0g, Cholesterol – 0mg, Sodium – 70 mg, Dietary Fiber – 0g,Total Carbohydrate – 3g, Sugars – 0g, Protein – 1g