Related Recipes
Log in!
Welcome to Metro!
Log in to add your favourites.
Log in to take advantage of all your personalized benefits!
Log in to view My previous purchases
Log in to view your orders
Already have an account?
A new way to connect! If you already have a metro account, simply enter your usual credentials to sign in.
What's a moiID identifier?
It's a new secure and unified connection method that will be deployed gradually at Metro, Jean Coutu, Super C, Brunet and Première Moisson.
Visit the help centerImportant
For a better browsing experience, this site has been optimized for Chrome on your device.
Important!
Important
The product you've selected is unavailable at your chosen store it could not be added to your Cart.
Fast checkout
It will be used to make checkout faster in the future! You can modify it at any time.
Fast Checkout has been activated.
Your shopping preferences have been saved! They will be used to make checkout faster in the future! You can modify them at any time.
Delivery
nullnull, null, null
You can modify these options at any time in the “Fast Checkout” section of your account.
You can modify these options at any time in the "Quick order" section of your account.
Smoked Salmon and Crab Crisp
2013-08-06
https://www.metro.ca/userfiles/image/recipes/croustillant-saumon-fume-crabe-4482.jpg
PT30M
PT04M
PT34M
Preheat oven to 350°F (180°C).Stack phyllo sheets, lightly brushing each sheet with melted butter. Cut out 12 circles, 3" (7.5 cm) across, with a biscuit cutter. Place circles on a baking sheet and bake for 3 to 4 minutes or until golden. Watch closely as dough will bake fast.In a bowl, mix sour cream, crabmeat, lemon juice, dill, cheese, salt and pepper.On each of 4 plates, place a phyllo circle, top with smoked salmon, then crab mixture. Repeat (a phyllo circle, top with smoked salmon, then crab mixture) and top with a phyllo circle.Garnish with fresh dill sprigs and salmon roe.
4
Féd. producteurs de lait du Québec
0
0
0
0
2 or 3 sheets of phyllo dough
2 Tbsp. (30 mL) butter
1 cup (250 mL) sour cream
8 oz (240 g) crabmeat, shredded
juice of one lemon
10 sprigs of fresh dill, chopped
2 oz (60 g) canadian le mamirolle, shredded
Salt and freshly ground pepper
8 slices of smoked salmon
sprigs of fresh dill
1 oz (30 g) salmon roe
Smoked Salmon and Crab Crisp
4
servings
0:30
Preparation
0:04
COOKING
0:34
TOTAL TIME
Ingredients
-
2 or 3
sheets of phyllo dough
-
2 Tbsp.
(30 mL)butter
-
1 cup
(250 mL)sour cream
-
8 oz
(240 g)crabmeat, shredded
-
juice of one lemon
-
10
sprigs of fresh dill, chopped
-
2 oz
(60 g)canadian le mamirolle, shredded
-
Salt and freshly ground pepper
-
8
slices of smoked salmon
-
sprigs of fresh dill
-
1 oz
(30 g)salmon roe
Preparation
Preheat oven to 350°F (180°C).
Stack phyllo sheets, lightly brushing each sheet with melted butter. Cut out 12 circles, 3" (7.5 cm) across, with a biscuit cutter. Place circles on a baking sheet and bake for 3 to 4 minutes or until golden. Watch closely as dough will bake fast.
In a bowl, mix sour cream, crabmeat, lemon juice, dill, cheese, salt and pepper.
On each of 4 plates, place a phyllo circle, top with smoked salmon, then crab mixture. Repeat (a phyllo circle, top with smoked salmon, then crab mixture) and top with a phyllo circle.
Garnish with fresh dill sprigs and salmon roe.
Source :
Féd. producteurs de lait du Québec
Legal Notice
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
Error
Sorry, an error has occurred. Please refresh the page.
Error
Sorry, an error has occurred. Please refresh the page.
- By clicking the add button, the coupon will be instantly linked to your card.
- It will also be added to your shopping list and shopping cart.
- Present your card at checkout and the coupons will be instantly applied on eligible products.
- Find the card icon
to see your selected coupons.
