| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Emlive06 |
8 |
servings |
INGREDIENTS
| 1/2 |
c |
Dried ground mustard |
| 1/2 |
c |
White granulated sugar |
| 1/4 |
c |
Rice wine vinegar |
| 1/4 |
c |
Prepared yellow mustard |
| 1 |
tb |
Sesame oil |
| 2 |
tb |
Soy sauce |
| 1 1/2 |
ts |
Paprika |
| 1/4 |
ts |
Cayenne pepper |
| 3 |
|
Phyllo dough sheets |
| 1/4 |
c |
Melted butter |
| 1/4 |
c |
Chopped fresh mild herbs |
| 1 |
|
Brie cheese wheel -; (8 oz) |
| 1/2 |
lb |
Sliced smoked salmon |
| 1 |
|
Baguette; sliced into 1/2" |
| 1 |
|
Pieces and lightly toasted |
INSTRUCTIONS
Preheat the oven to 400 degrees. In a mixing bowl, whisk the dried ground
mustard, sugar, rice wine vinegar, yellow mustard, sesame oil, soy sauce,
paprika and cayenne. Mix thoroughly. Set the mixture aside. Lay the three
pieces of phyllo dough down on a flat surface. Brush the ends of the dough
with the melted butter. In the center of the phyllo dough, spread some of
the mustard. Sprinkle the circle of mustard mixture with the chopped herbs.
Season the salmon with salt and pepper. Wrap the wheel of brie with the
sliced salmon, the salmon will overlap each other. (Wrap the cheese like a
package.) Place the salmon wrapped brie in the center of the mustard/herb
circle. Fold two of the ends of phyllo in towards the center of the dough.
Fold the remaining ends in, forming a package, seal completely. Turn the
dough out onto a parchment lined sheet pan. (The folded edges of the dough
should be on top of the parchment paper.) Lightly brush the dough with the
butter. Place the pan in the oven and bake until golden brown, about 10 to
12 minutes. Remove from the oven and cool slightly, before slicing. Serve
on croutes with the remaining mustard sauce. This recipe yields 8 servings.
Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK -
(Show # EM-1A80 broadcast 12-08-1997) Downloaded from their Web-Site -
http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
01-16-1998
Recipe by: Emeril Lagasse
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