Salmon In Phyllo With Peperoncini And Smoked Salmon Stuffing Recipes

STUFFED SALMON IN PHYLLO PASTRY

Steps:

• Stuffing:Mix gently in a bowl crab, cream cheese, onion, salt, pepper& hot sauce.
• Preparation of fish--------.
• Make a slit in each fillet about 3/4 way through.
• Divide the stuffing evenly between the 6 fillets.
• and stuff each one.
• Heat 2 tbsp oil in a hot skillet and brown the salmon fillets on both sides.
• Take out 2 sheets of phyllo pastry and cut them in half, lightly brush each piece with melted butter and layer them.
• Place a fillet with an asparagus spear on top of the (4layer) phyllo and fold the pastry over the salmon so it is completely covered.
• Repeat with remaining 5.
• You may now place the salmon in the fridge, covered, until ready to bake (can be prepared up to a day in advance).
• When ready to bake, preheat oven to 350F bake 20-25 minutes.
• Nice served with a white wine sauce or hollandaise.

WRAPPED SALMON

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Cut the filets into log shaped pieces, about 2 inches wide by 5 inches long, keeping the filet portions separate. Take 2 sheets of phyllo dough, placing one on top of the other, and brush lightly with melted butter, covering the one side completely.
• Place a portion of salmon (6 ounces), on the edge, nearest you, of the phyllo dough. Sprinkle with salt and pepper to taste. Coat the portion of salmon with 1 tablespoon of Dijon mustard.
• Fold the phyllo dough, nearest you, over the salmon and make one complete wrap. Take the sides of the dough and fold them towards the center, and continue rolling up the dough. Brush all sides with butter, covering completely and place on a cookie sheet. Repeat steps for remaining portions of salmon.
• Bake in preheated oven for 20 minutes or until phyllo dough is golden brown.

PEPERONCINI STUFFED WITH SMOKED SALMON

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.

SMOKED SALMON FILO CUPS

Steps:

• Preheat the oven according to the package instructions for the filo cups. Put the filo cups on a baking sheet and bake until golden brown and crispy according to the package instructions. Let cool.
• In a medium bowl, mix together the cream cheese, salmon, creme fraiche, capers, shallot, lemon zest and juice, 1 tablespoon of the dill and 1 tablespoon of the chives. Transfer the mixture to a ziptop bag. Cut an approximately 1-inch opening in the corner of the bag. Pipe the salmon mixture evenly among the filo cups, filling them to the top.
• Mix together the remaining dill and chives, then sprinkle some of the herbs on top of each cup to garnish. Serve immediately.

SALMON FILLETS IN DILL-PEPERONCINI CREAM SAUCE

Steps:

• Pat salmon dry and season with salt and pepper. Heat oil in a large nonstick skillet over moderately high heat until hot but not smoking, then cook salmon, turning once, until just cooked through, about 7 minutes. Transfer salmon to a platter.
• Cook shallot in skillet over moderate heat, stirring, until softened. Stir in peperoncini, half-and-half, parsley, and 1 tablespoon dill and simmer until sauce is slightly thickened, about 3 minutes. Stir in remaining tablespoon dill and salt and pepper to taste.
• Pour sauce over salmon and serve with lemon wedges.

PEPERONCINI STUFFED WITH SMOKED SALMON AND DILL CREAM

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.