Curried Salmon Salad Stuffed Phyllo Cups
The perfect little bite for your cocktail parties, it's also a fantastic way to use up any salmon leftover from a previous dinner. Tossed with a spiced mayonnaise, this isn't your regular salad!
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Ingredients
- 1 salmon filet previously cooked and cooled
- 2 tablespoons chopped celery
- 3 tablespoon curry mayonnaise*
- ⅛ teaspoon kosher salt
- 2 strips bacon cut into strips and fried
- pinch of green Zatar
- 12 phyllo cups thawed
Instructions
- In a small bowl, shred the salmon into chunks.
- Fold in celery, mayonnaise, and salt.
- Fill phyllo cups with salmon salad, sprinkle with a pinch of green Zatar and top with bacon strips.
Notes
In this particular recipe I used Empire Mayo's Vadouvan mayonnaise but you can make your own by whisking together regular mayonnaise and your favorite curry powder. Start with a pinch and add as much curry as you'd like.
Servings: 12 phyllo cups