Wild Rice and Smoked Salmon Fillo Tartlets

This dish is an easy but very sophisticated appetizer for your next party, made extra-special with top-quality wild rice.

½ cup sour cream

½ cup cream cheese

¼ cupsmall-sliced fresh chive

2 Tbsp. chopped fresh dill

1 lemon, for juice

Kosher salt, to taste

3 cups cooked Grade A Wild Rice (1 cup = 8 oz. dry)

½ cups small-dice red onion

½ cup capers

48 mini ﬁllo shells (whole wheat if available)

12 ounces gravlax, sliced thin

Whole fresh dill, as needed for garnish

In a medium bowl, mix sour cream, cream cheese, chive, dill and lemon juice until well blended. Salt to taste. Reserve.
In a separate bowl, combine cooked wild rice, onion and capers. Mix well.
Fill each ﬁllo tartlet shell with 1 Tbsp. wild rice/capers/onion mixture. Top mixture with 1 tsp. cream-cheese mixture, ¼ oz. gravlax and a small piece of fresh dill for garnish. Serve at room temperature.

For more great recipes using wild rice and other specialty rices and grains, please visit InHarvest.

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