Easiest Way to Make Delicious Sig's Salmon filled filo purse

Sig's Salmon filled filo purse. Sig's Salmon filled filo purse Had some filo pastry and wanted to do something tasty. Sig's Salmon filled filo purse Had some filo pastry and wanted to do something tasty. Take a filo strip and brush with a little olive oil. Place a spoonful of the salmon mix a cm from the end of one piece. Transfer the mixture to a ziptop bag.

Phyllo Cups with Crabmeat Filling Lousiana Kitchen Culture. ground black pepper, phyllo pastry, curry powder, light soy. Top the filo dough with another sheet and brush with butter. Repeat this process two more times until you have buttered four sheets of filo dough. You can cook Sig's Salmon filled filo purse using 7 ingredients and 9 steps. Here is how you achieve that.

Ingredients of Sig's Salmon filled filo purse

1. You need 6 tsp of pesto of choice, I used a bought unusual kale and smoked ricotta pesto.
2. Prepare 100 grams of whole wheat breadcrumbs.
3. You need of zest of one unwaxed lemon and a tablespoon of lemon juice.
4. It's 4 tbsp of bought or homemade peri peri sauce.
5. You need 4 piece of fresh filet of salmon, each one about 170 grams (other preferred fish can be used).
6. Prepare 50 grams of garlic butter.
7. Prepare 12 sheets of filo pastry, cut into the largest square you can get out of each one.

Roll up the salmon in the filo dough to make a neat packet and brush the top and sides with butter. Here's a simple and different way to serve salmon. You'll season salmon fillets with salt and pepper, coat with Dijon mustard, wrap in phyllo dough, and then bake. "This is basically salmon Dijon, but with a twist," says HEIDI S. "Very easy to make and delicious! They're super easy to make, like everything else around here.

Sig's Salmon filled filo purse step by step

1. First preheat the oven to 200 °C, 400 °F, GAS 6.
2. Mix the breadcrumbs with the pesto, zest and juice.
3. Melt the garlic butter. Then lay out one of the sheets, cut it into the largest square you can get, spread with some of the melted butter add a sheet of pastry that also has been squared,butter it and then repeat one more time thus having three sheets on top of each other.
4. Rub the salmon generously with peri peri sauce, then put one piece of salmon onto the middle of the square, (if it is to big cut it in half and lay it side by side. Top,it with the bread crumb mix..
5. Spread the top of the pastry with butter and twist the salmon and pesto filled filo pastry into a purse shape.
6. Brush with some more of the butter and set it on a baking tray..
7. Event the same with the other salmon pieces until you have 4 parcels.
8. Remember to work pretty fast as filo pastry dries to very quick.
9. Bake for about 25th minutes until the pastry is golden brown, turn the temperature down if it browns to quick to 175°C or cover with a little tinfoil.

Because I used garlic and herb cream cheese for an easy. Easy recipe for Seafood Phyllo Cups Appetizers. Phyllo (Fillo) sheets, shaped into mini cups and filled with shrimp, crab, cream cheese, dill and green onion. Baked until phyllo sheets are crispy and crunchy. Top with broccoli, zucchini, ricotta and pine nuts.