Salmon in filo pastry

Name: salmon in filo pastry
Cook time: 20 min
Total time: 45 min
Yield: 4
Ingredients: 5 sheet frozen filo pastry pack of 10, thawed; 650 g fresh salmon fillet approx. 650 g; 1 mespoint coarse sea salt; 15 g fresh dill; 8 el traditional olive oil; 100 g ricotta; 1 medium sized egg; 1 tl coarse sea salt

Oven crispy and creamy salmon fillet in filo pastry with dill and ricotta.

Ingredients

Kitchen Stuff

1 baking paper

Directions

Place the defrosted filo pastry between a wet dish towel to prevent dehydration.
Rinse the salmon under the cold tap and pat dry with kitchen paper. Sprinkle the salmon with the pepper and (sea) salt.
Cut the dill finely. Stir in a bowl the dill with the oil through the ricotta. Season with salt and pepper.
Brush the salmon with the herb ricotta.
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.
Preheat the oven to 175 ° C.
Place the salmon in the middle of the thawed filo pastry and fold it loosely around the fish.
Place the rest of the dough on the salmon and fold it at the bottom.
Split the egg and beat the egg yolk.
Brush the salmon package thinly with the egg yolk, 1 tbsp oil and sprinkle with sea salt.
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.
Bon appétit! .