Amuse Bouche From The Owner's Hand Recipe
Make Amuse Bouche From The Owner's Hand Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Base
Topping
Garnish
Method
Base Preparation
- 1
Prepare the Base
Preheat the oven to 350°F (175°C). Place the mini phyllo cups on a baking sheet.
- 2
Make the Cream Cheese Mixture
In a mixing bowl, combine the cream cheese, chopped fresh chives, and garlic powder. Mix until smooth and well combined.
- 3
Fill the Phyllo Cups
Using a small spoon, fill each mini phyllo cup with the cream cheese mixture, ensuring they are filled to the top.
Topping Preparation
- 4
Top with Salmon
Slice the smoked salmon into small pieces and place a piece on top of each filled phyllo cup.
- 5
Add Capers and Zest
Sprinkle a few capers on top of the salmon and finish with a pinch of lemon zest for added flavor.
Final Touch
- 6
Garnish and Serve
Garnish each amuse bouche with a few microgreens. Serve immediately with lemon wedges on the side for squeezing over the top.