Smoked Salmon in Phyllo Cups

I got this gem of an appetizer from my sister and fellow foodie, Tina.  It’s one of those recipes where you smack yourself in the head and say, “Duh—why didn’t I think of that?”

It’s an easy peasy assembly of no-cook ingredients with a flavor that will appeal to anyone with taste buds.  All you do is layer the ingredients in mini phyllo cups and voilà it’s an hors d’oeuvre!  When my girls were a lot younger, I would cut the salmon and chop the red onion and they would assemble the appetizer for me.  Of course, they were eating them almost as fast as they made them, so I would have to double up on the amount if I wanted any left over for a get-together.

If you’ve got company coming and are pressed for time, this is an appetizer you’ll want in your repertoire!

Smoked Salmon in Phyllo Cups

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  • 1 (or more) packages of mini fillo (phyllo) cups (Athens package contains 15 and can be found in your supermarket’s freezer section)
  • Small container of whipped cream cheese
  • Small package of smoked salmon, 3 to 4 oz.
  • Small red onion, chopped
  • Small bottle of capers

Fran’s Notes

You’ll notice that there aren’t any specific amounts for the ingredients other than the phyllo cups.  That’s because you’ll never get it to come out even no matter what.  I just use whatever it takes to get however many of the appetizers I want.  Then I use what’s left over for other things.  Bagels and lox, anyone?


Unwrap the frozen phyllo cups (no need to thaw out ahead of time).  Fill each cup with approximately a half teaspoon of the whipped cream cheese.

Cut the smoked salmon into slivers about an inch long.  I usually crisscross two of the pieces over the cream cheese.

Sprinkle the cups with chopped red onion and several capers.  Amount is to your personal preference and the space available on top of the cups—they’re tiny!

Source:  My sister Tina

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