Filo basket with salmon and dill-crème-fraîche

Name: Filo basket with salmon and dill-crème-fraîche
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 3 TABLESPOONS + some butter; 2 Strudel dough sheets (filo or yufka dough; refrigerated shelf; from 250 g package); 200 g Salmon fillet (without skin); 1 TABLESPOON Oil; 7-10 Tbsp salt, pepper; 1⁄2 Federation Dill; 100 g Fresh cream; 1-2 TEASPOONS Lemon juice; 1 Mini Romaine lettuce; 7-10 Tbsp coarse black pepper

AUTHOR
Benton Mccarty

DIFFICULTY
very easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

3 TABLESPOONS + some butter
2 Strudel dough sheets (filo or yufka dough; refrigerated shelf; from 250 g package)
200 g Salmon fillet (without skin)
1 TABLESPOON Oil
7-10 Tbsp salt, pepper
1⁄2 Federation Dill
100 g Fresh cream
1-2 TEASPOONS Lemon juice
1 Mini Romaine lettuce
7-10 Tbsp coarse black pepper

Directions

1
Preheat oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer). Melt 3 tablespoons of butter in a small pot. Grease 4 non-adjacent depressions of a muffin tray (12 depressions).
2
Cut the dough sheets into about 10 rectangles each. Spread 5 dough sheets each with liquid butter and place in 1 trough each. Bake in the oven for 10-12 minutes. Remove from the oven and leave to rest in the tray for about 5 minutes.
3
Then remove from the mould.
4
Rinse salmon fillet, dab dry. Heat the oil in a pan. Fry the fillet on each side for about 3 minutes. Season with salt and pepper. Wash the dill, shake dry, pluck the flags and cut finely.
5
Mix crème fraîche, lemon juice and dill. Season to taste with salt and pepper.
6
Clean, wash and shake the salad dry and cut into fine strips. Tear salmon fillet lightly. Fill the filo basket with salad, salmon and dill cream. Sprinkle with coarse pepper.