Salmon Baked In Phyllo With Warm Potato Salad
Serves: 2
Amos O'Hara
1 January 1970
Based on User reviews:
51
Spice
53
Sweetness
49
Sourness
39
mins
Prep time (avg)
4.3
Difficulty
Ingredients:
Directions:
1
Mix together 2 tablespoons each olive oil, sweet mustard, and dill
2
Brush the mixture on the salmon fillets; season with salt and pepper
3
Preheat oven to 350 degrees F, brush a baking sheet with some melted butter
4
Unroll the phyllo dough and lay a sheet flat on a work surface
5
Brush the sheet with melted butter, then dust with some caraway and dill
6
Repeat with 2 more sheets of phyllo, stacking on top of each other
7
With a sharp knife or pizza cutter, remove 4-inches off the side of the sheets to form a square
8
Now, cut criss-cross to make 4 even squares
9
Transfer the squares to the baking sheet
10
Lay a piece of salmon in the center of each square and fold up the corners
11
As you work, keep the phyllo covered with a damp, not wet, towel to prevent drying out
12
Brush the pastry lightly with butter and bake for 25 minutes or until the fish is opaque
13
In the meantime prepare the potatoes
14
Coat a saute pan with olive oil and cook the leeks until translucent
15
Cut the roasted potatoes in half lengthwise and place face down in the pan to give them color
16
Add creme fraiche, remaining mustard, dill, and currants
17
Cook over low heat until heated through, about 5 minutes
18
To serve: divide the potato mixture among 4 shallow bowls, mound a handful of greens on top followed by the salmon phyllo
19
Garnish with salmon caviar and serve immediately