Salmon Stuffed Phyllo
- 3/4 lb. salmon, fresh or canned, skinned and boned
- 1 cup Darigold Sour Cream
- 1/4 cup fresh parsley sprigs, chopped
- 1/4 cup chives, chopped
- 1/4 cup fresh dill or 2 teaspoons dry
- 1 tablespoon lemon juice
- 1/8 teaspoon freshly ground pepper
- 8 phyllo sheets
- 4 tablespoons Darigold Butter
- 10 fresh spinach leaves, washed & cut lengthwise into strips
- 1 cup grated parmesan cheese
- Dash of salt
Preheat oven to 350°. Process salmon in food processor 10 seconds. Add the next seven ingredients. Blend thoroughly, cover and refrigerate. Cut a piece of plastic wrap 1 inch longer and wider than a sheet of phyllo. Lay wrap on flat surface. Working quickly, lay a sheet of phyllo on the wrap and brush sparingly with butter. Repeat process, stacking and buttering all phyllo sheets, however, do not butter the last sheet.
Spread salmon mixture over the last sheet, keeping it 1 inch from the sides. Evenly arrange spinach leaves on top of salmon layer. Sprinkle the spinach layer with parmesan.
Fold the sides in and brush with melted butter. Using the plastic wrap, lift phyllo and carefully roll it jelly roll fashion in the direction of the shortest distance. Using wrap, place the roll seam side down on a buttered cookie sheet. Brush with remaining melted butter. With a sharp knife, make decorative diagonal slashes about 2 inches apart across roll. Do not cut through to the filling. Bake uncovered in the oven for 30 to 40 minutes until the pastry is flaky and golden. Cut into thick slices for entree portions serving 6-8. Cut into 1 inch slices and cut these slices in half laterally for appetizers serving 40.
RECIPE YIELD/SERVING SIZE
40 appetizer size or 6-8 entree size servings.