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Filo Pastry Shells with Artichoke Cream and Smoked Salmon

Filo Pastry Shells with Artichoke Cream and Smoked Salmon

Looking for a new appetizer recipe? Try to make these amazing filo pastry shells filled with artichoke cream and served with smoked salmon!

05 November, 2018
Average: 2.4 (50 votes)

serves for


total time

1 HR 25 MIN


Filo pastry
4 sheets
3 tbsp, melted
400 g, canned, hearts, drained and chopped
100 ml, 48% fat
Lemon juice
1 tsp
6 slices, smoked
6 berries


How to prepare filo pastry shells with artichoke cream and smoked salmon

  • Heat the oven to 180°C (160° fan) gas 4.
  • Butter 6 tart tins, about 12 cm|5" diameter.
  • Line a baking tray with non-stick baking paper.
  • Lay the sheets of filo pastry on top of one another and cut into 6 squares.
  • Brush the upper layer of each square with butter and press lightly into the tins.
  • Trim the overhanging pastry with scissors.
  • Bake for about 5 minutes until the edges are golden and the shells are cooked.
  • Carefully remove the pastry shells from the tins and place on the baking tray.
  • Reduce the oven temperature to 160°C (140° fan) 325°F gas 3 and bake for 3-4 minutes, until the bases are lightly browned.

For the filling

  • Put the artichokes, cream, lemon juice, and salt and pepper to taste in a blender or food processor.
  • Blend until pureed and chill for 1 hour.
  • Spoon the puree into the pastry shells.
  • Arrange a little watercress on each shell and top with a slice of smoked salmon.
  • Sprinkle with a little black pepper and top with a caper berry.

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