Filo pastry baskets with fried salmon and dill crème fraîche

AUTHOR
Leta Marks
DIFFICULTY
very easy
RATING
4 5
COOK TIME
30 mins
TOTAL TIME
30 mins

Ingredients

Servings: 4
  • 30 g Butter
  • 1 package (250 g) Strudel dough sheets filo or yufka dough (10 sheets each 30 x 31 cm; refrigerated shelf)
  • 250 g Salmon fillet
  • 1 TABLESPOON Olive oil
  • 7-10 Tbsp Salt
  • 7-10 Tbsp Pepper
  • 1/2 bunch Dill
  • 80 g Fresh cream
  • 1-2 TABLESPOONS fresh squeezed lemon juice
  • 1/2 (approx. 80 g) Mini Romaine lettuce
  • 7-10 Tbsp Grease

Directions

  1. 1

    Let the dough sheets rest at room temperature for about 10 minutes. Melt butter in a small pot. Grease 4 non-adjacent wells of a muffin tin (12 wells). Remove 2 pastry sheets from the pack. Repack the rest well and place in the fridge. Process in another way as soon as possible. Cut the dough sheets into about 20 rectangles. Spread 5 rectangles with butter on each and place them in a trough. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 10-15 minutes. Take the muffin tray out of the oven, let it rest for about 5 minutes and remove the muffins from the tin

  2. 2

    Wash the fish, dab dry. Put oil in a hot pan and fry fish in it for about 3 minutes on each side. Season with salt and pepper. Wash dill, shake dry, pluck flags from the stalks and cut finely except for a little to garnish. Mix crème fraîche, lemon juice and dill, season to taste with salt and pepper. Clean, wash, shake dry and cut the salad into strips

  3. 3

    Tear fish apart easily. Fill Filo basket with salad, salmon and cream. Garnish with dill

Nutrition Facts

KCAL
310 kcal
CARBS
9 g
FATS
24 g
PROTEINS
14 g