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.
Total Fat: 3g
Saturated Fat: 1g
Total Sugars: 0g (Added Sugar: 0g)