Salmon en Croute with Cucumber Dill Sauce

There are relatively few things in life that scare me anymore, but among those that do, phyllo is one of them. There is just something about those fragile sheets, and the need to work rapidly that puts me in a tizzy. Mr. O-P, on the other hand, a guy who tends to move at a speed similar to that of molasses pouring from a jar, doesn't seem at all fazed. So it seemed only natural that he be the one to prepare this salmon recipe that has been stored in our binder of “salmon recipes to make soon” for years. It had been there so long, in fact, that I had completely forgotten the source, and had to rely upon Google to help me out. As it turns out, it is from the lovely Stone Gable blog, a product of the equally lovely Yvonne, who provides an excellent tutorial for assembly here. Mr. O-P claims that it is rather easy to assemble, but watching him cover the table with those frightening sheets and wield the pastry brush slathering on melted butter, you cannot prove it by me. Still, it is very good, makes a lovely presentation, and is perfect to serve during this St. Patrick's Day week. 

Salmon en Croute with Cucumber Dill Sauce

 6 salmon fillets

1 package phyllo dough

1 stick butter, melted

Salt and freshly ground black pepper

1 package cream cheese, room temperature

2 Tablespoons fresh dill, chopped

2 Tablespoons fresh chives, chopped

2 Tablespoons fresh parsley, chopped

Juice of 1/2 lemon

Salt and freshly ground black pepper

Preheat oven to 350ºF. Spray baking sheet with cooking spray; set aside.

In a large bowl combine cream cheese, herbs, lemon juice, salt, and pepper. Mix and set aside.

Open phyllo package and lay 1 sheet of phyllo on work surface. Cover remainder of the package with a damp towel. DO NOT let the phyllo dough dry out!

Brush with melted butter. Make sure to cover the entire sheet. Brush gently as phyllo is very fragile. Repeat with a second sheet of phyllo and top with a third (do not put butter on the third piece).

Spread cream cheese mixture on the phyllo. Put salmon on top of the cheese. Salt and pepper, to taste. Wrap long edge up and around the salmon. Fold in the left and right sides of phyllo. Wrap up and brush with butter.

Place on a baking sheet. Bake salmon for 20 minutes, depending upon the thickness. Do not overbake. Let sit for 5 minutes.

Cucumber Dill Sauce

1 8-ounce container sour cream

Juice of 1/2 lemon

1 cucumber, peeled and finely chopped

3 Tablespoons fresh dill, chopped

2 Tablespoons fresh parsley, chopped

Salt and freshly ground black pepper, to taste

Mix sour cream, lemon juice, cucumber, and herbs together in a medium mixing bowl. Put a dollop of Sauce on the plate and place salmon on top.

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