Best Smoked Salmon Cheese Cups Recipes

SMOKED SALMON CHEESE CUPS

Smoked Salmon Cheese Cups image

Spoon flavorful salmon spread into mini phyllo shells for fast-to-fix finger food. Made in 20 minutes!

Provided by Betty Crocker Kitchens

Categories Appetizer

Time 20m

Yield 15

Number Of Ingredients 10

Ingredients

1 package (2.1 oz) frozen mini phyllo shells (15 shells)
3 oz chèvre (goat) cheese, crumbled
1 package (3 oz) cream cheese, softened
2 oz smoked salmon, flaked (from 4.5-oz package)
2 tablespoons shredded fresh Parmesan cheese
1 tablespoon chopped fresh basil leaves
1 tablespoon whipping cream
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
2 tablespoons chopped pecans, toasted*

Steps:

Thaw phyllo shells as directed on package. In medium bowl, mix all remaining ingredients except pecans until well mixed. Spoon into 1-quart resealable food-storage plastic bag. Seal bag; cut 1/2 inch off 1 corner of bag.
To serve, pipe or spoon cheese-salmon mixture into each phyllo cup. Sprinkle each with pecans.

Nutrition Facts : Calories 80, Carbohydrate 2 g, Cholesterol 15 mg, Fat 1, Fiber 0 g, Protein 3 g, SaturatedFat 3 g, ServingSize 1 Appetizer, Sodium 135 mg, Sugar 0 g, TransFat 0 g

GOAT'S CHEESE, AVOCADO & SMOKED SALMON CUPS

Goat's Cheese, Avocado & Smoked Salmon Cups image

Delicious, low-fat and really quick to make appetisers - they can be ready in less than 20 minutes. Or they can be fully prepared ahead, and assembled when you are ready to serve them. And it's a recipe that can easily be doubled. I found this recipe in the November 2005 issue of the Australian magazine 'Table: easy family food for everyday of the week', and I'm posting it for the 2005 Zaar World Tour.

Provided by bluemoon downunder

Categories Lunch/Snacks

Time 18m

Yield 24 Goat's Cheese, Avocado & Smoked Salmon Cups

Number Of Ingredients 7

Ingredients

24 slices white bread, crusts removed
1/4 cup light olive oil
150 g soft fresh goat cheese
3 slices smoked salmon, diced
1 firm avocado, cubed
lime juice (1 squeeze) or lemon juice (1 squeeze)
fresh ground black pepper, to taste

Steps:

Preheat the oven to 190°C, and grease 2 x 12-hole mini muffin pans.
Roll out the bread slices to flatten them slightly and, using a biscuit cutter, cut 1 x 7 cm circles from each slice. Brush the bread rounds with olive oil and gently press them into the lightly greased muffin pans; and bake them for 6-8 minutes, until they are crisp and golden; then cool them on wire racks.
Lightly mash the goat's cheese in a bowl and fold through the salmon, avocado, juice and pepper to taste; and spoon into the bread cups just before serving.

Nutrition Facts : Calories 116.5, Fat 5.6, SaturatedFat 1.6, Cholesterol 2.9, Sodium 193.9, Carbohydrate 13.4, Fiber 1.2, Sugar 1.2, Protein 3.2