Cucina Linda

Originally Posted by Jasminebed

Invented this one for a friend that needed a swanky appetizer for her potters guild open house.

8 oz cream cheese (or goat cheese if you are richer than me)
8 oz smoked salmon ends
2 oz capers
Freshly ground pepper and a squeeze of lemon

1/2 package of phyllo pastry, thawed
4-6 oz melted butter
a couple of tablespoons of grated parmesan cheese


24 stalks of large asparagus, trimmed of woody ends
4 oz bottled italian dressing, or homemade

Mash smoked salmon ends with a fork. Mix with cream (or goat) cheese and capers, pepper and lemon.

Covering unused phyllo with a slightly damp cloth, lay out a sheet, brush with melted butter and a few sprinkles of parmesan. Repeat twice, and then a fourth layer of phyllo. Cut sheets into 12 pieces with a sharp knife.

Put a tablespoon or so of smoked salmon mixture onto each rectangle, and put the butt end of the aspargus into the middle. Pinch up to make a little purse. Brush purses with a little melted butter. Place bundles alternating ends on a baking sheet and drizzle spears with Italian dressing.

Bake at 400 for about 10 minutes until pastry is lightly golden brown.

Allow sheet to cool while you prepare the second dozen.

Serve on a large round platter spoke-shaped, with cherry tomatoes in between.