Salmon Phyllo Pillows

Name: Salmon Phyllo Pillows
Yield: 4 portions
Ingredients: 8 ounces fresh spinach, stems removed, well rinsed and drained; 6 tablespoons crème fraîche; ½ bunch watercress, tough stems removed (about 1 cup); Salt and freshly ground black pepper; Salt and freshly ground black pepper; 4 salmon fillets (about 6 ounces each), skinned; 4 teaspoons chopped fresh dill; 16 sheets phyllo pastry, 18 × 14 inches, thawed if frozen; 6 tablespoons (¾ stick) unsalted butter, melted and cooled to room temperature

Preparation info

4
portions

Difficulty
Medium

Appears in

The New Basics Cookbook

By Sheila Lukins and Julee Rosso

Published 1989

About

Phyllo pastry neatly wraps delicate salmon fillets that have been moistened with crème fraîche, to form little fish-shaped packages. Serve this new version of coulibiac golden brown and crispy for a light supper or luncheon dish.

Ingredients

8 ounces fresh spinach, stems removed, well rinsed and drained
½ bunch watercress, tough stems removed (about 1 cup)

Starter
Pescatarian

Method

Preheat the oven to 375°F.
Place the spinach and watercress in a saucepan, and stir over medium heat until wilted, about 3 minutes. Drain, and squeeze to release liquid. Coarsely chop.
In a small bowl, combine the chopped spinach and watercre