• Cooking Time: 20
• Servings: 4
• 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)

1. Mix olive oil, dijon mustard, and dill.
2. Brush the mixture on the salmon fillets and season with salt and pepper.
3. Preheat oven to 350 degrees,
4. Brush a baking sheet with melted butter.
5. Unroll the phyllo dough and lay a sheet out on your work surface.
6. 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.
7. Cut the stacked sheet in half.
8. Lay 1 piece of salmon in the middle of each half, fold the sheets over the salmon to create a package or en croute.
9. Repeast previous steps with phyllo and wrap 2 more fillets.
10. 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.
11. To serve:
12. Line a plate with greens and top with a salmon Phyllo parcel.
13. Garnish with a dollop of crème fraîche and a small spoon of salmon or lumpfish caviar;
14. Serve immediately.

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