SMOKED SALMON PHYLLO PACKAGE
Make and share this Smoked Salmon Phyllo Package recipe from Food.com.
Provided by Melanie B.
Categories Brunch
Time 23m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Mix together the cream cheese, chives, parsley, tarragon, paprika, salt (to taste), and pepper (to taste) in a bowl. You may need to add a spoonful of milk or water to thin the consistency slightly. It needs to be thick but slightly spreadable.
- Brush the melted butter on each sheet of phyllo dough and layer gently.
- In the center, right half of the phyllo rectangle, gently spread half of the cream cheese mixture, layer half of the brie slices, and sprinkle half of the onions. Add salmon slices and season with a bit of salt and pepper. It is ok if they overlap. Top the salmon with the remaining cream cheese, onions, and brie.
- Fold over the empty half of the phyllo and create a large package, sealing tightly around the edges. Make it as pretty or rustic as you prefer.
- Brush the top of the dough with melted butter.
- Bake in a 400 degree oven for about 7-8 minutes, or until outside is golden brown and flaky. Cool before slicing.
- Slice into squares and serve at a brunch or as an appetizer. It goes well with mustard, bagels, bagel chips, cheese, vegetables, fruit, etc.
- Enjoy!
Nutrition Facts : Calories 622.5, Fat 50.8, SaturatedFat 30.5, Cholesterol 162.6, Sodium 1144.8, Carbohydrate 13.9, Fiber 0.9, Sugar 0.9, Protein 28.4
PEPERONCINI STUFFED WITH SMOKED SALMON AND DILL CREAM
Categories No-Cook Quick & Easy Cream Cheese Salmon Hot Pepper Chill Dill Gourmet
Yield Makes 35 to 40 stuffed peperoncini
Number Of Ingredients 7
Steps:
- Trim the stem ends off the peperoncini at an angle and, wearing rubber gloves, discard the seeds and ribs. Let the peperoncini drain on paper towels. In a bowl cream the cream cheese with the butter until the mixture is smooth, add the dill, the shallot, and the lemon juice, and combine the mixture well. Stir in the salmon and salt and pepper to taste, transfer the mixture to a pastry bag fitted with a 1/2-inch decorative or plain tip, and pipe the smoked salmon and dill cream into the peperoncini. The peperoncini may be prepared 1 day in advance and kept covered and chilled.
PEPERONCINI STUFFED WITH SMOKED SALMON
Originally from a 1990 Gourmet Magazine.... the original recipe called for dill, I omit it and it still tastes great. A good low carb appetizer. Instead of a pastry bag I have used a ziploc with a hole cut in the corner to stuff the peppers with the cream cheese mixture.
Provided by pittgal
Categories Low Protein
Time 25m
Yield 35 peppers, 14 serving(s)
Number Of Ingredients 6
Steps:
- Trim the stem ends off the peperoncini at an angle and, wearing rubber gloves, discard the seeds and ribs.
- Let the peperoncini drain on paper towels.
- In a bowl cream the cream cheese with the butter until the mixture is smooth, add the shallot, and the lemon juice, and combine the mixture well.
- Stir in the salmon and salt and pepper to taste, transfer the mixture to a pastry bag fitted with a 1/2-inch decorative or plain tip, and pipe the smoked salmon and dill cream into the peperoncini.
- The peperoncini may be prepared 1 day in advance and kept covered and chilled.
SALMON WRAPPED IN PHYLLO WITH SPINACH AND CHEESE
Provided by Bryan Miller
Categories dinner, project, main course
Time 1h20m
Yield 8 servings
Number Of Ingredients 21
Steps:
- Rinse salmon fillets and pat dry on paper towels.
- Put parsley, chives, oregano and thyme on a cutting surface and chop together until very fine and well combined. Sprinkle in a shallow pan and stir in the 1/2 cup of olive oil.
- Coat the salmon fillets on both sides with the marinade and set aside about 30 minutes at room temperature, or for 1 to 2 hours in the refrigerator.
- To make the filling, heat 1 tablespoon olive oil in a large saute pan. Add the onion and leek and cook over medium heat, stirring frequently, until lightly browned, about 8 minutes. Stir in the spinach and the remaining 1/4 cup olive oil. Cook 4 minutes. Stir in dill, salt and pepper. Turn the mixture into a bowl and refrigerate until cool. Stir in the egg, cheeses and bread crumbs.
- Preheat oven to 375 degrees. Sprinkle lemon juice over the salmon.
- Put two sheets of phyllo, one on top of the other, on a work surface, keeping the unused pastry covered with a damp towel. Cut them in half lengthwise. Cut across into 4 pieces and brush with butter. (These pieces will be used as patches to reinforce phyllo packets).
- Put one sheet of phyllo on a work surface. Brush with butter. Top with another sheet of phyllo. Brush with butter. Put one of the patches on top of the phyllo, about 2 inches from the edge. Put one piece of salmon over the patch. Cover with 1/4 cup of the filling. Fold bottom of phyllo over salmon. Brush the folded portion with butter. Fold in the sides of the phyllo and brush with butter. Roll up the salmon in the phyllo to make a neat packet. Brush the top with butter and seal the end of the roll onto the packet with butter.
- Repeat Step 4 with remaining ingredients to make 8 packets, putting packets on two ungreased baking sheets.
- Bake until golden brown, about 15 minutes. Serve immediately.
Nutrition Facts : @context http, Calories 958, UnsaturatedFat 42 grams, Carbohydrate 28 grams, Fat 81 grams, Fiber 2 grams, Protein 31 grams, SaturatedFat 32 grams, Sodium 583 milligrams, Sugar 2 grams, TransFat 0 grams
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