Smoked Salmon and Crab Crisp

Smoked Salmon and Crab Crisp
  • 4 servings
  • 0:30 Preparation
  • 0:04 Cooking
  • 0:34 Total Time

Ingredients

Add all
  • 2 or 3

    sheets of phyllo dough

  • 2 Tbsp.
    (30 mL)

    butter

  • 1 cup
    (250 mL)

    sour cream

  • 8 oz
    (240 g)

    crabmeat, shredded

  • juice of one lemon

  • 10

    sprigs of fresh dill, chopped

  • 2 oz
    (60 g)

    canadian le mamirolle, shredded

  • Salt and freshly ground pepper

  • 8

    slices of smoked salmon

  • sprigs of fresh dill

  • 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.

Source: Féd. producteurs de lait du Québec

Wine and meal pairing

Fruity and vibrant

Fruity and vibrant
These dry wines and ciders have a nose of fruit and flower aromas while having a rich taste on the palate. They get a pleasant liveliness from their acidity.
Product categories: white wine, Champagne and sparkling wine, cider.

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© Société des alcools du Québec, 2007