Smoked Salmon and Crab Crisp

Preparation:	30 min
Marinating/Waiting:	0 min
Cooking:	4 min
Total:	34 min

4
servings

Category:	Fish and Seafood
Subcategory:	Fish
Source:	Féd. producteurs de lait du Québec

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Recipe of : Smoked Salmon and Crab Crisp

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Recipe ingredients

2 or 3 sheets phyllo dough
2 tbsp (30 mL) butter, melted
1 cup (250 mL) sour cream
8 oz (240 g) crabmeat, shredded
Juice of one lemon
10 sprigs fresh dill, chopped
2 oz (60 g) Canadian Le Mamirolle, shredded
Salt and freshly ground pepper, to taste
8 slices smoked salmon
Fresh dill sprigs
1 oz (30 g) salmon roe

Preparation

Preheat oven to 350°F (180°C).
Stack phyllo sheets, lightly brushing each sheet with melted butter. Cut out 12 circles, 3" (7.5 cm) across, with a biscuit cutter. Place circles on a baking sheet and bake for 3 to 4 minutes or until golden. Watch closely as dough will bake fast.
In a bowl, mix sour cream, crabmeat, lemon juice, dill, cheese, salt and pepper.
On each of 4 plates, place a phyllo circle, top with smoked salmon, then crab mixture. Repeat (a phyllo circle, top with smoked salmon, then crab mixture) and top with a phyllo circle.
Garnish with fresh dill sprigs and salmon roe.

Suggestion

To keep phyllo dough from drying out quickly, cover sheets with a clean, damp tea towel. When ready to use a sheet, brush with butter immediately.

Variation
For a change of taste, try with Canadian Cantonnier, Oka or Le Clos Saint-Ambroise.

* We recommend Selection and Irresistibles products.

Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!

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