Go Back

Smoked Salmon Bites

Servings 15 bites


  • 4 ounces cream cheese, softened
  • 2 scallions, thinly sliced
  • 1 box frozen mini phyllo shells
  • 2 ounces smoked salmon
  • salt and pepper, to taste


Make the scallion cream cheese

  1. Mix together softened cream cheese and sliced scallions until well combined.  Season with salt and pepper to taste.  Chill for at least 30 minutes or up to 3 days.  

Crisp phyllo shells

  1. Bake shells at 375* for 3-5 minutes or until golden brown and crispy. Keep an eye on these so they don't burn.  Remove and let cool before filling. 

Assmeble smoked salmon bites

  1. Using a piping bag or a plastic bag with the corner cut off, pipe cream cheese mixture into each shell until almost full (about 1 teaspoon per shell.)  Cut or tear smoked salmon into bite size pieces and place over top of cream cheese mixture.  Serve immediately. 

Recipe Notes

Cream cheese mixture can be made up to 3 days in advance and stored in an air tight container in the fridge.

This recipe can easily be doubled or tripled for a larger crowd! I like to plan for at least 2 bites per person when planning how many to make!