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Recipe Detail Page
Baked Salmon in Phyllo Cups with Garlic Pea Purée & Dilled Cream
Holiday 2012
Working with phyllo pastry shouldn’t be intimidating. Keep the pastry covered with lightly dampened paper towel to prevent it from drying out, and be gentle when brushing on the butter. If the phyllo should split, don’t worry; just flip the next sheet over so it’s facing the opposite direction and it will cover the tear or hole. Easy!
Serves 6 (2 per person)
1 pkg phyllo pastry, thawed
1/3 cup (80 mL) unsalted butter, melted (for phyllo cups)
3 cups (750 mL) frozen peas
1 clove garlic, peeled and thinly sliced
2 tbsp (30 mL) unsalted butter (for peas)
3 tbsp (45 mL) 35% cream
Salt and freshly ground black pepper
1 lb (500 g) salmon, skinned and deboned
2 tbsp (30 mL) olive oil
½ cup (125 mL) full-fat sour cream
1 tbsp (15 mL) fresh dill, finely chopped
1 tsp (5 mL) lemon zest, finely grated
1 Preheat oven to 375°F (190°C).
2 Place 1 sheet of phyllo pastry on work surface, brush surface with melted butter. Top with a second sheet, brush with additional butter and repeat 2 more times to form a stack of 4 layered sheets, the last one having no butter on top. Using a cookie cutter or small plate as a guide, cut 6 circles from the layered sheets. Each circle should be no less than 5¼ inches (12.5 cm) wide. Place 6 circles in a muffin tinto form cups. Repeat process to make 6 more circles and place in tin.
3 Bake phyllo cups in oven until lightly browned, about 10 minutes. Set aside.
4 In a medium pot, boil peas and garlic in lightly salted water for 4 minutes. Drain.
5 Carefully place hot peas, garlic, butter and cream in blender. Purée peas until smooth, season to taste and set aside.
6 While cups are baking, slice salmon into 12 equal portions, place on a foil-lined baking sheet, season with salt and pepper. Drizzle evenly with 1 tbsp (15 mL) olive oil and once the phyllo cups have been removed, place in oven to bake. Bake until cooked through, about 12 minutes.
7 Stir together sour cream, dill, lemon zest and remaining olive oil. Set aside.
8 Fill phyllo cups with pea purée, top with baked salmon and a dollop of dilled cream.
Serves 6 (2 per person)
