Okay, who do I need to talk to? Seriously. If this is the way Googlers are eating on a regular basis, I need to get in line with my job application. And here I thought snacks came out of the vending machine (or from the closest Starbucks). A bit salty, but gosh, this is such a wonderful splurge.
Smoked Salmon Tartlets
From Food 2.0 by Charlie Ayers
6 large, rectangular sheets of phyllo pastry
4 tablespoons unsalted butter
1 (8-ounce) package cream cheese
1 tablespoon whole milk
2 tablespoons snipped fresh chives
2 teaspoon fresh lemon juice
4 ounces smoked wild salmon trimmings or slices, chopped
Kosher salt and freshly ground black pepper
2 ounces salmon caviar
Preheat the oven to 375°F. Brush a sheet of phyllo pastry with a little butter. Lay another sheet of phyllo on top and brush with butter again. Repeat with the remaining sheets of phyllo. Cut the phyllo into 12 squares. Press the squares into the cavities of a muffin pan. Bake until crisp and golden, about 8 minutes. Let cool.
Beat the cheese with the milk, chives, and lemon juice. Separate the pieces of salmon and mix in. Season the mixture to taste.
When ready to serve, spoon the salmon mixture into the phyllo cases and garnish each with a small spoonful of salmon caviar.
Makes 12 tartlets
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