It’s not a cocktail party without smoked salmon. These bite-sized phyllo appetizers, with a yogurt pesto sauce, will be gone in a flash! Thank you to Athens Foods for helping me to share this recipe with you.
If your family is anything like mine, smoked salmon doesn’t last long in the house. And when I say “not long”, I mean less than half an hour. Apparently my boys were fitted with a smoked salmon homing device at birth.
Naturally, that means that there needs to be a smoked salmon appetizer at our New Year’s Eve celebration, served about an hour before our annual fondue feast. You know, “to tide us over so we don’t get too hungry”. Right. The truth of the matter is that there would be a small rebellion if there wasn’t smoked salmon on New Year’s Eve.
Our New Year’s Eve phyllo shell line-up started with Mini Hummus & Roasted Pepper Phyllo Bites (also great for afternoon snacking, I’ve discovered), moved to Sherry Shrimp & Tarragon Phyllo Bites and is finishing with a bang with these smoked salmon and yogurt pesto bites.
I know that you’ll be madly making appetizers and decorating the house for your New Year’s Eve party on the 31st. Or, you know, drinking champagne at 5pm while reading the annual Darwin Awards, which make all of us feel so much smarter. Either way, you’ll be happy to know that all of the components can be prepared ahead of time, then assembled just before serving.
Just dice the tomatoes, mix the pesto into the yogurt and cut the smoked salmon into bite-sized pieces.
Then, pull the Athens Mini Fillo Shells out of the freezer. By the time you finish filling the shells, they will be defrosted and ready for serving.
Even though I love to fill these phyllo shells with savory ingredients (what can I say, I’m a lover of all-things savory and salty), they are fantastic for bite-sized desserts, such as my Mini Lemon Meringue Pie Phyllo Bites (link) or Gimme Some Oven’s Baklava Cups (link).
Other healthy appetizer recipes:
- ¼ cup non-fat Greek yogurt
- 3 tbsp basil pesto
- 2 boxes Athens Mini Fillo shells (30 shells total), defrosted
- ½ cup diced tomatoes (no seeds)
- 4 oz. smoked salmon, cut into 30 pieces
- 1 green onion (scallion), thinly sliced
- In a small bowl, stir together the Greek yogurt and pesto until combined.
- Fill each mini fillo shell with some diced tomato, about ½ teaspoon of the yogurt mixture and 1 piece of smoked salmon.
- Garnish with the sliced green onion. Serve.
Disclosure: This post is sponsored by Athens Foods. All opinions are my own. This post contains links to my Amazon affiliate page. Any revenue made from sales through these links helps to support this blog. Thank you!