Smoked Salmon and Caviar Cups Because You Throw The Best Holiday Parties

By Betchy Crocker

Holiday parties abound, full of tacky sweaters, sparkly dresses, irritating company, and lots of drinking.

Of course, to get all that booze down, you’ll need a few party snacks, and only the chicest will do. We’re talking dainty cheeses a la France, not cheese balls a la Susan next door. We also mean smoked salmon cups along with beautifully laid lox nestled with chives, capers, and artisan breads.

To get you started on your holiday party adventure, we’ve included the recipe for one of those things. They’re not hard, but they are impossibly addicting AND so not diet, so beware, or else you’ll gain three pounds.


  • 1 package (2.1 oz) frozen mini filo dough shells (there should be 15)
  • 1 tbsp. plus 1 tsp crème fraîche (if you can’t find it, you can sub sour cream)
  • 1 tbsp. plus 1 tsp cream cheese, softened
  • 2 tsps. freshly grated lemon zest
  • Black pepper
  • 4-oz. package of smoked salmon, pieces thinly sliced into 15 pieces
  • Fresh dill
  • 3 tsps. black caviar (yassss)

Preheat the oven to 350F. Thaw the filo shells as directed on the package, then place them on a giant baking sheet and bake for like 10 minutes or until they’re lightly golden.

Mean-fucking-while, mix together the crème fraîche, cream cheese, lemon zest, and pepper. Once the shells are done, evenly distribute the cream cheese mixture among the shells.

Place a piece of salmon on top of each along with a sprig of dill and a teeeeeny bit of caviar. Serve with champagne and the knowledge that you're totally better than everyone else. 




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