Phyllo baskets with salmon and zucchini cream
- Energy Kcal 553
- Carbohydrates g 36.1
- of which sugars g 2.8
- Protein g 16.8
- Fats g 37.9
- of which saturated fat g 15.34
- Fiber g 2.5
- Cholesterol mg 83
- Sodium mg 734
- Difficulty: Average
- Prep time: 30 min
- Cook time: 25 min
- Serving: 4
PRESENTATION
Looking for something really special that brings together flaky phyllo pastry, creamy zucchini, and savory salmon? These phyllo cups are a top pick. And they're just awesome. You’ve got a crunchy exterior with a smooth inside, giving that fancy vibe without feeling too heavy. The magic’s in the crispy shell, holding a silky zucchini cream and salmon mousse. Perfect for when you wanna treat yourself. Or, you know, laid-back gatherings.
Thing is, thanks to fresh zucchini and quality potatoes, the filling’s velvety yet has enough bite to keep it interesting. Seriously good. What makes these easy appetizer recipes stand out is the surprise element. Guests bite in and, bam, get that combo of golden pastry, savory zucchini cream, and salty salmon. No question. Great for modern dinner parties or as quick party snacks, these little wonders let you impress without spending hours in the kitchen.
And listen, the secret? Fresh ingredients, careful attention to texture, and a balanced flavor approach. Plus, these are make-ahead appetizers—prep the filling, and fill the shells when you’re set to serve. Pretty simple, right? Compared to traditional stuffed pastries, these phyllo cups feel lighter and more delicate, just right for warmer weather. Or whenever you don’t want something heavy. Whether you’re into smoked salmon phyllo cups or looking for a twist on classic salmon and zucchini recipes, these little bites bring a fresh, modern flair to any table. And look, can't go wrong with that!
INGREDIENTS
- Ingredients for 4 baskets
- Phyllo dough 3 fogli - (34x24 cm)
- Butter 0.8 tbsp (10 g)
- for the zucchini cream
- Zucchini 1 ¼ cup (150 g)
- Potatoes 1.5 oz (40 g)
- Extra virgin olive oil 1 ½ tbsp (20 g)
- Water to taste
- Thyme to taste
- Fine salt to taste
- Black pepper to taste
- for the salmon
- Salmon fillets 8.8 oz (250 g) - Norwegian
- Potatoes 0.6 lb (260 g)
- Extra virgin olive oil to taste
- Fine salt to taste
- Black pepper to taste
- for decorating
- Thyme 4 sprigs
How to prepare Phyllo baskets with salmon and zucchini cream
To make the phyllo baskets with salmon and zucchini cream, cut 3 sheets of phyllo dough measuring 9.5X13.5 inches into 4 parts to obtain 4 rectangles 1. On a baking sheet lined with parchment paper, place 4 aluminum molds upside down, grease the bottom and sides with melted butter 2, and place a square of phyllo dough on top 3, moisten it with water
place another square on top 4, the corners should not overlap to create an asymmetrical pattern. Brush the dough again with melted butter 5 and cover with another aluminum mold 6, this way the dough will hold its shape.
Bake the baskets in a preheated static oven at 374°F for 4 minutes (if using a fan oven, bake at 338°F for about a couple of minutes). Remove the baskets from the oven and let them cool slightly, then remove the aluminum molds 7. Peel the potatoes and cut them into cubes 8, boil them in water for a few minutes 9, then drain them, saving one tablespoon
place the rest in a baking dish with a drizzle of olive oil 10 and cook for 10 minutes or until golden (alternatively, you can sauté them in a pan with a drizzle of oil). Wash and trim the zucchini and cut them into thin wedges 11, place them in a small pot with a drizzle of oil 12
also add the tablespoon of potatoes set aside 13 and sauté for a few seconds, then cover with water 14, bring to a boil and cook for 5 minutes. Drain the vegetables into a tall glass 15
blend them with an immersion blender while slowly adding olive oil 16 until you get a cream to set aside. Prepare the salmon fillet: remove the bones with a special tweezers 17, then remove the skin by separating the flesh with a thin knife 18,
cut the salmon into cubes 19 and heat a drizzle of oil in a pan, then sauté the salmon cubes for a few minutes 20, season with salt, pepper, and thyme leaves, then turn off the heat and add the roasted potatoes 21 (or cooked in the pan).
Assemble the baskets: place the baskets on a serving plate and fill with a spoonful of zucchini cream 22 (if you like, you can use a piping bag) and also add the salmon and potato cubes 23. For garnish, decorate the phyllo baskets with salmon and zucchini cream with sprigs of thyme 24.