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CATEGORY CUISINE TAG YIELD
Dairy A, Chef, On, Shoestring 4 Servings

INGREDIENTS

1 T Oil
4 oz Cream cheese
2 T Dill, chopped
Lemon juice
Salt and pepper
Filo pastry
2 oz Butter, melted
4 3 oz salmon steaks, boned
and skinned
2 oz Shallots, chopped
4 oz Unsalted butter
2 oz Double cream
1 ds White wine vinegar
1 Glass white wine
2 T Dill, chopped
Black pepper

INSTRUCTIONS

Pre-heat oven to 220C (Gas 7). Heat oil and seal the "bone side" of
the salmon. Take out and leave to cool.  Mix the cheese with the dill,
lemon juice, salt and pepper.  Lay a sheet of filo pastry on the table
and brush with melted butter.  Fold it in half and place a quarter of
the filling on the pastry with  the salmon on top and fold pastry,
making a parcel, cutting away any  extra.  Brush with the melted butter
and place on baking sheet. Repeat with  remaining 3 salmon steaks.
Bake in oven for 15-20 minutes,  To make sauce: Cook the shallots in 1
oz butter; add the wine and  reduce the heat.  Add double cream. Bring
to the boil and add white wine vinegar. Take  8oz cold butter and chop.
Whisk into cream mixture and season.  Lastly, add the dill and serve.
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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 455
Calories From Fat: 421
Total Fat: 47.9g
Cholesterol: 122.6mg
Sodium: 104mg
Potassium: 217.1mg
Carbohydrates: 6.4g
Fiber: <1g
Sugar: 1.3g
Protein: 3.1g


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