Wild Salmon Appetizers
Smoked Salmon in Phillo Pastry served with a Hollandaise Sauce
Recipe Information
| serves | SALMON PORTION |
COURSE | COOKING METHOD |
PREPARATION TIME |
|
|---|---|---|---|---|---|
| 10 | Smoked Salmon | Starter,Snack,Savoury | Bake | 30 mins to 1 hour |
Ingredients
- 2 Tbls. fresh dill chopped
- 1lb Smoked salmon chopped
- 1 egg
- 1 Tbls. Worchestershire Sauce
- 3 Tbls. Old Bay Seasoning
- 1/4 cup Mayo ( or unflavored yogurt)
- 1 tsp. dry mustard
- Dash of salt & pepper
- 1 pkg. Phillo cups ( frozen)
For the Hollandaise Sauce
- 1/4 pound butter
- 4 egg yolks
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 2 tablespoons lemon juice
- 1 tablespoon boiling water
Method
Combine all ingredients and mix well. Fill each phillo cup with mixture Bake at 350 degrees for 10 minutes. Remove from oven and top with Hollandaise sauce.
For the Hollandaise Sauce
Put butter and seasonings in the top of a double boiler. When butter melts, remove the top and take off stove. Add the egg yolks, lemon juice and boiling water to the melted butter and mix . Return the top of the double boiler to the stove, and beat with an egg beater until mixture coats the blades. Keeping over heat too long causes curdling. If curdling does happen, remove from the stove, and add a bit more boiling water and beat.
