SALMON FILO WITH MUSHROOMS AND SPINACH
½ cup yogurt
½ cup mayonnaise
1 tbsp horseradish
2 tsp dill
Salt, pepper and lemon juice to taste
1 tbsp olive oil
½ lb mushrooms, thinly sliced
1 garlic clove, finely chopped
2 tsp dill
Salt and pepper to taste
One 300 gram pkg frozen chopped spinach, thawed
6 - 5 oz salmon fillets
¼ c melted butter
5 sheets filo pastry
•Heat oil in a large skillet over medium heat
•Add the mushrooms and cook until very tender and moisture exuding from them has evaporated
•Mix in garlic, tsp of dill, salt and pepper
•Remove from the heat and cool to room temperature (I put in a bowl lined with paper towel to take out any excess moisture
•Squeeze every possible drop of water from the spinach
•Pace in a bowl, add remaining dill and salt and pepper to taste
•Trim salmon into 6 pieces
•Preheat the over to 350
•Lay out parchment paper or wax paper. Brush a sheet of filo pastry lightly with the butter. Top with another sheet and brush again. Repeat the process with all sheets.
•Place the spinach in a long, narrow rectangle in the middle of the bottom third of the pastry.
•Place the salmon fillets tightly packed side by side on top of the spinach.
•Top the salmon with the mushrooms
•Fold over the sides of the pastry and then carefully fold salmon into the pastry as you would fold a letter.
•Brush the top of the pastry with a little butter.
•Make shallow, slightly angled cuts, about 2 inches apart into the top of the pastry to make it easier to cut after baking.
•Place on cookie sheet (I sprayed with Pam)
•Bake for 25-30 minutes, until puffed and golden
•Let rest 10 minutes before slicing.
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