Smoked Salmon Appetizer

Smoked Salmon Appetizer

Serve this simple and delicious hors d'oeuvre at your next party.

Sometimes you can't take the New York out of me. Over 14 years since I left the Big Apple, I still have huge cravings for a good bagel (a real, gnarly bagel), smeared generously with cream cheese and topped with slivers of lox. Red onions and capers are a bonus, but really, cream cheese, smoked salmon, good bread—that's all I need to satisfy the craving.

It's a breakfast that's good enough for a lunch, a dinner, or an appetizer, though a clunky bagel is not quite so appropriate for the latter. So I thought I would dress up these flavors and make them dainty and perfect for your next dinner party!

Phyllo cups are the perfect vessel for goat cheese spiked with wasabi and green onions—each bite gives you a satisfying crunch, that works so well with the creamy cheese and salty smoked salmon. All you need now is a glass of good wine to wash it down.

I doubt you will ever find these smoked salmon bites at a New York deli, but they're definitely perfect for your next dinner party!

Smoked Salmon Phyllo Bites with Wasabi Goat Cheese

Makes 15 small bites

1/2 cup creamy goat cheese

2 tablespoons creme fraiche

1 teaspoon wasabi paste (or more, to taste)

2 scallions, finely sliced, divided

15 phyllo cups (find it in the freezer section, near puff pastry and phyllo dough)

8 ounces smoked salmon, thinly sliced

In a small bowl, stir together the goat cheese, creme fraiche, wasabi paste, and about half of the scallions, until smooth. Spoon into the phyllo cups. Top with a sliver of smoked salmon and remaining scallions for garnish. Serve immediately.

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