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 350ยบF. 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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