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Salmon in filo pastry
Oven crispy and creamy salmon fillet in filo pastry with dill and ricotta.
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Ingredients
Directions
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Place the defrosted filo pastry between a wet dish towel to prevent dehydration.
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Rinse the salmon under the cold tap and pat dry with kitchen paper. Sprinkle the salmon with the pepper and (sea) salt.
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Cut the dill finely. Stir in a bowl the dill with the oil through the ricotta. Season with salt and pepper.
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Brush the salmon with the herb ricotta.
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Place 3 of the 5 sheets of thawed filo pastry on top of each other on a large piece of parchment paper and brush each slice thinly with oil.
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Preheat the oven to 175 ° C.
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Place the salmon in the middle of the thawed filo pastry and fold it loosely around the fish.
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Place the rest of the dough on the salmon and fold it at the bottom.
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Split the egg and beat the egg yolk.
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Brush the salmon package thinly with the egg yolk, 1 tbsp oil and sprinkle with sea salt.
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Place the salmon package with parchment paper and all on a baking sheet and bake in the middle of the oven in 20-25 minutes until golden brown. The inside may still be rosé.
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Bon appétit! .
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Nutrition
570Calories
Sodium13% DV320mg
Fat58% DV38g
Protein80% DV40g
Carbs7% DV20g
Fiber0% DV0g
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