Ingredients
4 (6 ounce) salmon fillets, skin and bones removed
8 sheets phyllo dough
12 cup butter, melted
4 tablespoons Dijon mustard
1 lemon, juice of
salt and pepper
Method
Sources
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dataset
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Long oval pan with rack — poach whole salmon, trout
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Compact sous vide circulator with app — Bluetooth control, 1100W
Long oval pan with rack — poach whole salmon, trout
Passive smoke generator — cold smoke cheese, salmon, butter for hours
Record your recipes and experiments — organized cooking journal
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Preheat the oven to 375 degrees F. Mix the mustard and lemon juice together in a small bowl until well combined; set aside. Cut the fillets into log shaped pieces, about 2-inches wide and about 5-inches long. Keep each fillet separated. Take 2 sheets of phyllo dough, placing one on top of the other, and brush lightly with melted butter. Make sure to cover the entire top piece of phyllo. Place a potion of fish (6 oz.) on the edge of the phllo nearest to you. Sprinkle the fish with salt and pepper to taste and coat fish with 1 Tbs of the mustard mixture. Fold the phyllo dough nearest to you with the salmon over, and make one complete wrap. Take the sides of the dough and fold them towards the center, and continue rolling up the dough. Brush all sides with melted butter, covering completely and place on a cookie sheet. Repeat steps for remaining portions of salmon. Bake for 20 min or until phyllo is golden brown.