Smoked Salmon and Crab Pastries
Print Category Saumon Thematic No thematic Source dairygoodness Evaluation
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ingredient
- 8 slices smoked salmon
- 1 oz (30 g) melted butter
- 2 or 3 sheets of phyllo dough
- 1 cup (250 mL) sour cream
- 8 oz (240 g) crab meat, shredded
- Juice of one lemon
- 10 sprigs fresh dill, chopped
- 2 oz (60 g) Canadian St-Pierre de Saurel* cheese, grated
- Salt and freshly ground pepper
- Garnishb>
- Fresh dill sprigs
- 1 oz (30 g) salmon roe
Preparation
- Preheat oven to 350 °F (180 °C). Stack phyllo dough sheets, brushing them lightly with melted butter. Cut out 12 circles, 3" (7.5 cm) in diameter, with a pastry cutter. Place on a pastry sheet and bake 3 to 4 minutes or until golden. Watch closely as dough will bake fast.
- In a bowl, mix sour cream, crab meat, grated Canadian St-Pierre-de-Saurel cheese, lemon juice, dill, salt and pepper.
- Take 4 plates. Place a phyllo circle on each one and top with smoked salmon, then crab mixture. Repeat, finishing with a phyllo circle. Garnish with fresh dill sprigs and salmon roe.
Cook commentary
Jean Soulard, Executive Chef, Le Château Frontenac
Tips: Phyllo dough dries out very quickly. To avoid this, cover unused sheets with a clean, damp tea-towel. When you are ready to use a sheet, brush with butter immediately.
You've got choice: *Try this recipe with Canadian Cantonnier cheese, Canadian Oka or Canadian Le Clos St-Ambroise.
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