• Cooking Time: 20
  • Servings: 4
  • Preparation Time:


Something for me to do with the few extra sheets of Phyllo I had left over from making Spanakopeta the other day.


  • 2 TB Olive oil
  • 2 TB Dijon Mustard
  • 1/4-cup fresh dill, chopped
  • 4 (4-ounce) salmon fillet pieces, center cut (16 ounces)
  • Sea salt
  • Freshly cracked black pepper
  • 1/4 pound unsalted butter, melted
  • 6 phyllo pastry sheets
  • 1 tablespoon caraway seed, toasted
  • creme fraiche
  • 1 bunch greens (Your choice)
  • 1/2-ounce Salmon roe Caviar (or Lumpfish)


  • Mix olive oil, dijon mustard, and dill.
  • Brush the mixture on the salmon fillets and season with salt and pepper.
  • Preheat oven to 350 degrees,
  • Brush a baking sheet with melted butter.
  • Unroll the phyllo dough and lay a sheet out on your work surface.
  • Brush with melted butter, then sprinkle with some caraway seeds. Lay down another sheet and spread that with melted butter, laying down a 3rd sheet as well.
  • Cut the stacked sheet in half.
  • Lay 1 piece of salmon in the middle of each half, fold the sheets over the salmon to create a package or en croute.
  • Repeast previous steps with phyllo and wrap 2 more fillets.
  • Transfer the packages to the baking sheet, brush with a little more melted butter and place in the oven for 20-25 minutes; until the phyllo is golden brown.
  • To serve:
  • Line a plate with greens and top with a salmon Phyllo parcel.
  • Garnish with a dollop of crème fraîche and a small spoon of salmon or lumpfish caviar;
  • Serve immediately.

Categories: Fish  French  Greek  Main Dish 
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