Salmon in Fillo Tarts with Cucumber-Sesame Salsa
- 1/2 C. cucumbers, peeled, seeded and finely diced
- 1/2 tsp. jalapeño pepper, minced
- 1 tsp. minced fresh ginger
- 1 tsp. sugar
- 1/2 tsp. sesame oil
- 20 sheets Athens Fillo Dough, thawed
- 1/4 C. butter, melted
- 12 oz. cured or smoked skinless salmon fillet, thinly sliced
- 1/2 C. sour cream
To prepare the salsa, in small mixing bowl, combine cucumbers, jalapeño pepper, ginger, sugar and oil mixing lightly. Chill for 1 hour.
Prepare 20 fillo tartlets according to directions for Cups, Pie & Tart Shells. Bake tarts in preheated 355 degree oven for 9 minutes or until golden brown. Cool. Remove from pan. Spoon 1 tsp. of sour cream into each shell, top with spoonful of salsa and garnish with slices of salmon attractively shaped. Serve immediately.
Yield: 20 tarts
General Fillo Dough Handling Directions
-Allow fillo dough to thaw in refrigerator overnight. Bring to room temperature before using.
- Carefully unroll fillo sheets onto a smooth, dry surface.
- Cover fillo completely with plastic wrap, then a damp towel.
- Keep fillo covered until needed. Do not leave uncovered for more than one minute to avoid drying out.
- Microwave butter until melted. This will give you a lighter and flakier pastry.
- Brush each layer of fillo with melted butter, margarine or oil.
- To prevent edges from cracking, brush edges first and then work into center.
- Be sure to brush the last layer of fillo with melted butter.
- Fillings should be chilled and not excessively moist.
- Fillo may be rolled and refrozen to store when not in use.