Phyllo Cups With Smoked Salmon

Advocate staff photo by RICHARD ALAN HANNONPhyllo Cups With Smoked Salmon garnished with caviar and chopped chives make a pretty presentation at the Baton Rouge residence of Monica and Bill Hadlock. The couple on Aug. 13 hosted a party honoring the chefs, caterers, sponsors participating in the upcoming Capital Chefs' Showcase fundraiser.

Phyllo Cups With Smoked Salmon

Makes 64 servings. Recipe was prepared by Cathy Black from a Southern Living Magazine recipe.

1 (8-oz.) pkg. cream cheese, softened

¼ cup sour cream

1 tbl. chopped green onion tops

¼ tsp. salt

¼ tsp. freshly ground pepper

1 pkg. of miniphyllo cups (64 cups)

1 lb. smoked salmon, separated and cut into small pieces

1⁄3 cup red or black caviar

¼ cup fresh chives, chopped or sliced

1. Beat cream cheese and sour cream at medium speed with an electric mixer until smooth. Stir in 1 tablespoon chopped green onions, salt and pepper.

2. Spoon filling into phyllo cups; top each with salmon and about ½ teaspoon caviar, and sprinkle with chives.