Phyllo Tartlets with Smoke Salmon Rillettes

• 100 phyllo tartlett shells
• 1 side smoked salmon, minced
• 1 small red onion, chopped fine
• 1 bunch chives, chopped very fine
• 1 cup capers, rough chopped
• 2 cups aioli
• 1 jar domestic osetra caviar
• 2 cups plain yogurt, drained
• 2 Tbs. fresh dill, chopped fine
• fresh juice from 2 lemons
• salt and pepper to taste
• dill to garnish

1. Preheat oven to 400F.
2. Place tartlett shells on a sheet tray and bake until golden brown.
3. Let cool.
4. Mince salmon in a food processor.
5. In a medium bowl, mix salmon, onion, chives, capers, aioli and a touch of lemon.
6. Season with salt and pepper to taste.
7. Refrigerate until use.
8. In a small bowl, mix yogurt, dill, lemon, salt and pepper.
9. To serve, fill each shell with a spoon of salmon mixture.
10. Top with a refined amount of caviar and tiny dollop of yogurt.
11. Garnish with dainty dill sprig.

tartlett, salmon, red onion, chives, capers, aioli, caviar, plain yogurt, fresh dill, fresh juice from, salt, dill

Taken from www.foodnetwork.com/recipes/phyllo-tartlets-with-smoke-salmon-rillettes-recipe.html (may not work)