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Smoked Salmon and Crab Crisp https://www.metro.ca/userfiles/image/recipes/croustillant-saumon-fume-crabe-4482.jpg PT30M PT04M PT34M
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.
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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
Smoked Salmon and Crab Crisp

Smoked Salmon and Crab Crisp

Rate this recipe
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4
servings
0:30
Preparation
0:04
COOKING
0:34
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 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
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    RASPBERRIES 170 g, PRODUCT OF MEXICO, No. 1 GRADE AVOCADOS 5 PK, PRODUCT OF MEXICO LEMONS 2 lb, PRODUCT OF SPAIN OR TURKEY ORGANIC ATTITUDE SALADS 142 g PRODUCT OF U.S.A.

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    SELECTED VARIETIES

  • 10
    sprigs of fresh dill, chopped
  • 2 oz
    (60 g)
    canadian le mamirolle, shredded
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  • Salt and freshly ground pepper
  • 8
    slices of smoked salmon

  • sprigs of fresh dill
  • 1 oz
    (30 g)
    salmon roe
Imprimer ma sélection

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

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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