Wild Rice and Smoked Salmon Fillo Tartlets
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Chef Michael Holliman, Indian Harvest
This dish is an easy but very sophisticated appetizer for your next party, made extra-special with top-quality wild rice.
ingredients
½ cup sour cream
½ cup cream cheese
¼ cupsmall-sliced fresh chive
2 Tbsp. chopped fresh dill
1 lemon, for juice
Kosher salt, to taste
3 cups cooked Grade A Wild Rice (1 cup = 8 oz. dry)
½ cups small-dice red onion
½ cup capers
48 mini fillo shells (whole wheat if available)
12 ounces gravlax, sliced thin
Whole fresh dill, as needed for garnish
Instructions
1. In a medium bowl, mix sour cream, cream cheese, chive, dill and lemon juice until well blended. Salt to taste. Reserve.
2. In a separate bowl, combine cooked wild rice, onion and capers. Mix well.
3. Fill each fillo tartlet shell with 1 Tbsp. wild rice/capers/onion mixture. Top mixture with 1 tsp. cream-cheese mixture, ¼ oz. gravlax and a small piece of fresh dill for garnish. Serve at room temperature.
For more great recipes using wild rice and other specialty rices and grains, please visit Indian Harvest.
makes: 48 tartlets
