Smoked Salmon Tartlets

Ingredients:

4oz Alaska Smokehouse Smoked Sockeye Salmon, skin removed and flaked

1 box frozen mini puff phyllo dough shells or mini pie crusts

8oz cream cheese

1-1/2 tablespoon lemon juice

3 teaspoons mustard (Dijon preferred)

2 sprigs fresh dill, roughly chopped

1-1/2 tablespoons capers, drained

Procedure:

Preheat the oven and cook the phyllo dough shells or mini pie crusts according to their instructions.

While shells are cooking, whisk cream cheese, lemon juice, and mustard together until smooth.  

Add the flaked smoked salmon and the capers and stir to combine.

After shells have cooled, add a dollop of the cream cheese mixture to each shell, using two spoons or a piping bag if desired.

Garnish with a sprinkle of fresh dill.

Refrigerate until ready to serve.

Variations:

If desired, add your favorite hot sauce to the cream cheese mixture.

If you want to add a pop of color and salinity, garnish with salmon caviar (roe).