My family and I have been wanting to go to this camping spot on the beach for the past 6 months or so. I keep trying to make reservations, but the place fills up so fast, I can’t seem to snag a spot. But this past week, as I was browsing the reservation site, a cancellation happened to pop up. I managed to snag it and we packed up the camper for a couple of days and headed off to Flagler Beach.
It was even better than I imagined. We got a camping spot on the beachside of Gamble Rogers State Park. There weren’t any bugs, the weather was absolutely perfect and it was so quiet and serene. It was just what we needed this past holiday weekend, to get away and relax for a few days. We even left on Saturday night so we would have plenty of time to go to church and make Easter dinner and hunt eggs in the backyard.
Spring is our favorite time of the year to enjoy the outdoors, and entertain friends and family too. I love making little treats for brunch and special occasions like theses little smoked salmon fillo bites. These make the perfect bite for brunch or lunch or as an appetizer to take to a dinner.
I made these for Easter this past weekend, and they were a huge hit. They make the perfect little bite to serve with a nice dry white wine. I also served procuito wrapped Mozzerella sticks and a veggie platter. It made the perfect springtime appetizer before dinner.
These are so simple to make too. I started with Athens Fillo cups. They make the perfect start to any fun little dessert or appetizer.
Next I combine cream cheese, smoked salmon, fresh parsley and Parmesan cheese in the food processor. To add a little more flavor and spice I add Worcestershire and hot sauce. This really gives these bites the perfect punch of flavor.
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Yield: Makes 30 bites
Follow package directions to heat Athens Fillo shells, cooking them until golden brown and crisp.
Combine cream cheese, salmon, Parmesan, parsley, Worcestershire and hot sauce in a food processor. Blend until well combined.
Place salmon and cream cheese mixture into a pastry bag and pipe into Athens Fillo shells.
Garnish with chopped nuts and fresh parsley.
This post sponsored by Athen’s Foods. All thoughts and opinions 100% mine.