INGREDIENTS

INSTRUCTIONS

submitted by: cathlin@oneworld.com
My name is Cathlin Bennett and I live in Corvallis, Oregon.  I recently
started a catering business (after several years of trying to use a
political science degree) and love this list for the variety of recipes
people submit. Thanks to everyone! This is a delicious and unusual filling
for phyllo.
1.  Preheat oven to 325 degrees.  Place salmon in greased shallow baking
pan. Sprinkle with lemon juice, dill and garlic salt. Bake 15-20 minutes
until fish turns opaque. Remove from oven and set aside.
2.  Melt 2 T butter in skillet.  Saute mushrooms until limp;  add artichoke
hearts, green onions, capers, wine, salt and pepper.  Heat through and set
aside.
3.  Increase oven  temperature to 375 degrees.
4.  Open phyllo and unfold on work space.  Remove one sheet, keeping
remaining sheets covered with wax paper covered with a damp dish towel.
Brush single sheet with melted butter or spray with cooking spray and place
another sheet on top of it. Brush or spray it and repeat process with third
sheet.
5.  Divide salmon fillets into a total of eight pieces.
6.  Place 1 salmon piece over bottom 1/3 of phyllo, leaving borders all
around.  Top with 1/8 of mushroom mixture and sprinkle with nuts.  Turn up
bottom edge of dough, then fold in sides, partially enclosing the salmon.
Roll up jelly roll fashion and place seam side down on a greased baking
sheet. Repeat with remaining salmon.
7.  Beat egg with water and glaze each bundle with egg mixture.
8.  Bake seam side down for 30 minutes or until heated through and pastry
is crisp and golden brown. Serve warm.
Additional notes: I prefer the triangle or flag method of rolling these up.
I use only one sheet of phyllo per triangle, smaller portions of fish and
vegetables, and have dough left over.  Since the triangles are smaller than
the bundles, increase servings to 2 triangles, or serve as appetizers.
The brushed-on butter adds a lot to the overall flavor, but I usually try
to reduce the amount of butter brushed on the phyllo by at least 1/3
without much difference in taste.
These freeze well and are great to have around when you need something
exceptional on the spur of the moment.  If you plan to freeze them,
decrease the final cooking time to 10 minutes, let cool completely, and
freeze. Thaw at room temperature for 30 minutes, uncovered. Reheat in the
oven for 20-25 minutes at 375 degrees.
A friend suggested these would be very good with a lemon/white wine sauce.
I haven't tried it (I have a suspicion I would like them better crunchy.)
If you use a sauce, let me know how it turns out.
DAVE <DAVIDG@CLAM.RUTGERS.EDU>
RECIPEINTERNET LIST SERVER
RECIPE ARCHIVE - 20 MAY 1996
From the 'RECIPEinternet: Recipes from Around the World' recipe list.
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

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