Salmon, caper and dill phyllo tarts

April 1, 2015 (Last Updated: January 11, 2019)

TO DRINK: Villiera Cellar Door Chenin Blanc 2008, rich and creamy with a lovely dry finish.

Salmon, caper and dill phyllo tarts

Serves: 4
Cooking Time: 20 mins


  • 400g salmon fillets, steamed and flaked
  • salt and freshly ground black pepper, to taste
  • 45ml (3 tbsp) capers, finely chopped
  • 20ml (4 tsp) fresh dill, finely chopped
  • 50ml olive oil
  • rind and juice of 1 lemon
  • 3 sheets of phyllo pastry, each cut into 12 small squares
  • 30ml (2 tbsp) butter, melted
  • 200ml crème fraîche



Preheat the oven to 180°C.


In a large bowl, combine the salmon, salt, pepper, capers, dill, oil, rind and juice and mix well.


Lightly grease a 12-hole muffin tin with butter and line each opening with a phyllo square. Brush the top of this with butter and repeat twice so that you have 3 layers of pastry.


Gently spoon in the salmon mixture and bake until the pastry is golden about 5 minutes.


Serve the tarts with crème fraîche.




Send this to a friend