Salmon phyllo pies with dill cream

Serves:makes 6 tarts

Ingredients

  • 4 sheets Frozen Phyllo Pastry 500g
  • 1/4 red onion, sliced thinly
  • 2 cloves garlic, crushed
  • 1 tsp dried dill
  • 250 g Norwegian salmon portions
  • 4 Tbsp freshly squeezed lemon juice
  • 6 tbsp butter
  • 2 large tbsp creme fraiche
  • 2 Tbsp organic dill, chopped (optional)
  • sea salt and freshly ground black pepper, to taste

Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.

Cooking Instructions

  1. Pre-heat the oven to 180°c and line a baking sheet with baking paper.
  2. In a large frying pan, fry the onion and garlic until soft and translucent.
  3. Add the salmon and dill and fry for another 5 minutes until the salmon is golden brown.
  4. Add the lemon juice and season to taste then remove from the heat.
  5. Cut the phyllo pastry into 12 long strips.
  6. Brush the strips with butter and layer two strips over one another (to create 6 double-layer strips of phyllo pastry).
  7. Spoon a little of the salmon mixture at the bottom of each strip then fold up to form a triangle.
  8. Place on the baking sheet, seam down and place in the oven.
  9. Bake for 10-15 minutes until the pastry is golden brown and crisp.
  10. To make the dill cream, mix the ingredients together in a small bowl.
  11. Serve the crispy salmon pies with the dill cream

 

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Buy the ingredients

What to buy

Product Name
 
 
Qty
Price
Frozen Phyllo Pastry 500g
Product Code:
6009178807309
1 
R 0
 
Red Onions 5 String
Product Code:
6009175831383
1 
R 0
 
Whole Garlic 2Pk
Product Code:
20150501
1 
R 0
 
Dill 15g
Product Code:
6009175048262
1 
R 0
 
Norwegian Salmon Portions 500g
Product Code:
6005000430219
1 
R 0
 
Lemons 3Pk
Product Code:
20017880
1 
R 0
 
Salted Butter 500g
Product Code:
20011826
1 
R 0
 
Cultured Cream Crème Fraîche 250g
Product Code:
20077976
1 
R 0
 
Fresh Dill 20g
Product Code:
20115999
1 
R 0
 
Black Pepper & Sea Salt Set
Product Code:
6001009014047
1 
R 0