recipe comes from Recipes in The Mail
and was submitted by Heidi.
(6 oz) fllets salmon, with skin
and bones removed
8 sheets phyllo dough
1/2 cup melted butter
salt to taste
ground black pepper to taste
4 tablespoons Dijon mustard
oven to 375ºF (190ºC).
the fillets into log shaped pieces, about 2
inches wide by 5 inches long, keeping the fillet
portions separate. Take 2 sheets of phyllo dough,
placing one on top of the other, and brush lightly
with melted butter, covering the one side completely.
a portion of salmon (6 oz), on the edge, nearest
you, of the phyllo dough. Sprinkle with salt
and pepper to taste. Coat the portion of salmon
with 1 tablespoon of Dijon mustard.
the phyllo dough, nearest you, over the salmon
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 butter, covering completely and place
on a cookie sheet. Repeat steps for remaining
portions of salmon.
in preheated oven for 20 minutes or until phyllo
dough is golden brown.