Description
These appetizers feature salmon slices accented by sour cream and a cucumber salsa.
Ingredients
- 1/2 cup peeled, seeded and finely diced cucumber
- 1 tablespoon minced jalapeno pepper
- 1 teaspoon minced fresh ginger
- 1 teaspoon sugar
- 1/2 teaspoon sesame oil
- 2 oz. thin sliced lox or smoked skinless salmon filets
- 1/3 cup sour cream
- 1 package (15 count) Athens® Mini Phyllo Shells
- 15 small herb sprigs, for garnish (such as dill, thyme, chives)
Directions
To make salsa, in small bowl, combine cucumbers, jalapeno pepper, ginger, sugar and oil. Chill for 1 hour. Spoon 1 rounded teaspoon of sour cream into Phyllo Shell. Top with 1 teaspoon of salsa. Arrange slices of salmon on top. Garnish with herb sprig. Serve immediately.
