NEW YEARS EVE APPETIZER: PHYLLO PASTRY SHELL WITH SALMON TARTARE, RED ONION CREME FRAICHE AND SALMON ROE

Makes about 15 little appetizers. Recipe adapted from The French Laundry

INGREDIENTS
For the Salmon Tartare:
4 ounces salmon fillet, skin and any bones removed, finely minced
3/4 teaspoon extra virgin olive oil
1 teaspoon lemon zest
1 1/2 teaspoons finely minced chives
1 1/2 teaspoons finely minced shallots
1/2 teaspoon of kosher salt
Black sesame seeds, for garnish
Chopped chives, for garnish
Tsar Nicoulai Gold Pearl Salmon Roe

For Red Onion Creme Fraiche:
1 tablespoon finely minced red onions
1/2 cup creme fraiche
1/4 teaspoon kosher salt

Phyllo tart shells, defrosted if frozen

METHOD
1. With a sharp knife, finely mince the salmon filet. In a small bowl stir in the remaining ingredients except the salmon roe and toss with the salmon tartare. Cover the bowl and refrigerate for at least 30 minutes, or up 12 hours.
2. Place the red onions in a small strainer and rinse them under cold water for several seconds. Dry them in paper towels. In a small bowl, mix chopped onions and season to taste with salt. Transfer the onion cream to a container to cover and refrigerate until ready to serve or up to 6 hours.
3. Fill phyllo shells with a little red onion creme fraiche and top with salmon tartare. Sprinkle with black sesame seeds and chopped chives. Garnish with Tsar Nicoulai Gold Pearl Salmon Roe.