Ingredients
- 33/100 cup unsalted butter
- 5 ounce salmon
- 1/4 cup red onion
- 1 cup whipped cream cheese
- 1/8 teaspoon sea salt
- 1/8 teaspoon black pepper
- 2 tablespoon drained capers
- 2 tablespoon chives
- 2 tablespoon phyllo pastry
Preparation
Baking Directions:
Preheat the oven to 400°F and brush a nonstick baking sheet with a little of the melted butter.
In a bowl, combine the smoked salmon, red onion, cream cheese, salt, a few grinds of pepper, capers, and chives.
Whisk with a fork until evenly mixed.
Place one sheet of phyllo pastry on a clean, dry surface, and brush one lengthwise half of the sheet with melted butter.
Fold the pastry over itself to make a long, doubled sheet, and brush about 1 inch of all the outer edges with butter.
Spread one quarter of the salmon mixture into a square shape at the short end of the sheet closest to you, leaving a 3/4-inch border.
Fold the packet upward, lining up the long edges, and brush the top with butter.
Fold over once more, brush, and then fold in both sides of the remaining long edges all the way to the end.
Continue folding and brushing until you reach the end, brush the top with butter, and place on the baking sheet.
Make 3 more packets in the same way.
Bake for about 20 minutes, until golden and crisp; let rest for 5 minutes before serving.
