Salmon and phyllo are the perfect pairing—sophisticated yet surprisingly simple to make. The crisp, satisfying crunch of the phyllo dough contrasts beautifully with the tender, flaky salmon inside. The perfect starter to start off the new year.
Yield: 12 cigars
2 Ibs. baby salmon fillet, skin off
1 package phyllo dough, defrosted
Olive oil, for brushing
MARINADE
2 tablespoons silan
2 tablespoons soy sauce
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon paprika
½ teaspoon salti
DILL SAUCE
1 cup mayonnaise
1½ tablespoons lemon juice
¼ cup fresh dill, chopped
¼ teaspoon salt
Heat oven to 375°F.
Prepare a sheet pan with parchment paper.
Slice the salmon into strips about ½" wide x 4" long (about 12 total).
Mix the marinade ingredients together in a bowl. Add the salmon and let it marinate for 30 minutes.
Working with one sheet at a time, scrunch the phyllo dough or roughly pleat it about 4 inches in height, about the size of the salmon strips.
Place one piece of salmon at the end of the scrunched dough, roll it up gently and place it on the prepared sheet pan.
Once all the cigars are on the sheet pan, gently brush them with olive oil.
Bake for 25 minutes.
TO SERVE
Reheat uncovered in the oven to crisp up.
Recipe by Yocheved Shvarzblat
Photo by Sruly Fryde
Featured in Whisk by Ami Magazine
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