Wild Rice and Smoked Salmon Filo Tartlets

Wild Rice and Smoked Salmon Filo Tartlets

Re-imagine the possibilities of wild rice with delectable bite-sized tartlets.

InHarvest Products Used


Yield: 48 tartlets

  • ½ c. sour cream
  • ½ c. cream cheese
  • ¼ c. fresh chive, sliced small
  • 2 T. fresh dill, chopped
  • 1 juice from lemon
  • Kosher salt, to taste
  • 48 mini filo shells
  • 3 c. InHarvest Grade A Wild Rice, cooked (about 1 cup, or 8 oz., dry)
  • ½ c. red onion, small dice
  • ½ c. capers
  • 12 oz. gravlax (thin-sliced, cold-smoked salmon)
  • 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. Season with salt to taste. Reserve.

  2. In a separate bowl, combine cooked InHarvest Wild Rice, red onion and capers. Mix well. Reserve.
Fill each filo tartlet shell with 1 T. wild rice, caper and onion mixture. Top wild rice with 1 t. cream-cheese mixture, ¼ ounce gravlax and a small piece of fresh dill for garnish.