Yields: 20 bites
Prep time: 10 mins
1 pack Athens Fillo Shells
1 pound smoked salmon, cut into bite-sized pieces
(1) 8-ounce package cream cheese, softened
3 tablespoons fresh chives, chopped
1 teaspoon lemon juice
Dash of white pepper and salt
Red onion minced (garnish)
1 tablespoon heavy cream, optional
Arrange fillo cups on a platter as desired. Place in the refrigerator while preparing the cream cheese.
Combine cream cheese, chives, lemon juice, salt, pepper and cream cheese in a large bowl. Beat until well mixed.
Fill shells with 2 teaspoons of cream cheese mixture and top with a bite-sized piece of smoked salmon. Garnish with capers and red onion.
Serve at once, or keep in the refrigerator until needed.