• 8 slices smoked salmon
• 30 g (1 oz) melted butter
• 12 phyllo pastry dough circles (7,5 cm--3" diameter)
• 250 ml (1 cup) sour cream
• 240 g (8 oz) crabmeat
• The juice of 1 lemon
• 10 strands chopped dill
• Milled salt & pepper

• strands of dill
• 30 g (1 oz) salmon roe

1. Melt the butter. Layer 3 sheets of phyllo dough one on top of the other brushing each with a small amount of melted butter. Cut out 12 circles (7,5 cm--3" diameter) with a pastry cutter. Place on a baking plate and bake in the oven at 350oF (180oC) for 4 to 5 minutes. Watch closely as this dough bakes very quickly.
2. Mix the sour cream, flaked crabmeat, lemon juice, chopped dill, salt and pepper in a bowl.
3. Prepare the crisps on each of the plates by placing the smoked salmon and the crab cream on one of the phyllo crust circles. Repeat the operation ending with a layer of phyllo crust.

1. Decorate using the dill strands and salmon roe.

J.Soulard: As soon as you take the phyllo dough out of its wrapping, quickly brush with melted butter because phyllo dough dries very quickly. If the operation takes time, protect the roll of phyllo dough with a humid cloth once it has been taken out of the wrapper.
Suggested wine: Graves (on lees), at least 3 years of age.
The Inspiration Behind the Recipe
Photo: Russell Proulx