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Active time
15 minutes
Total time
15 minutes
48 tartlets

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


  1. In a medium bowl, mix sour cream, cream cheese, chive, dill and lemon juice until well blended. Salt to taste. Reserve.
  2. In a separate bowl, combine cooked wild rice, onion and capers. Mix well.
  3. 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.


Calories: 70
Total Fat: 3g
Saturated Fat: 1g
Sodium: 60mg
Carbohydrate: 6g
Fiber: 0g
Total Sugars: 0g (Added Sugar: 0g)
Protein: 6g

Yield: 48 tartlets

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