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Ingredientes
- 1 tbsp. extra virgin olive oil
- 8 ounce. fresh mushrooms, sliced
- 1 to 3 garlic cloves, crushed
- 1 onion, finely minced
- 1/2 teaspoon tarragon
- 1/4 c. parsley, minced
- 1 c. butter, melted
- 1 pound salmon, cooked (or possibly 1 15 ounce. can)
- 2 tbsp. minced fresh mint
- Salt, cayenne pepper
- 1 egg, beaten
- 12 sheets filo pastry
Direcciones
- Heat oil in a large skillet over low heat. Add in garlic, parsley and onion; cook for 1 minute, stirring. Saute/fry mushrooms and cook mix for 1 more minute, stirring. Stir in salmon, then simmer for 5 min. Add in mint and tarragon. Adjust seasonings. Remove from heat. Fold in egg; cold. Cut pastry in 2-inch strips. Work with 1 triple strip of pastry at a time, keeping remaining pastry covered with a damp paper towel or possibly plastic wrap to prevent drying. Brush 1 strip with melted butter, layer second strip, repeat. Place a spoonful of salmon in one corner and fold to create a triangle.
- Continue folding, keeping the shape till whole strip is used; press to seal and brush top with melted butter. Repeat with remaining pastry. Preheat oven to 400 degrees. Place on baking sheets; bake 20 min or possibly till golden. Serve hot. Makes 30 to 35. May be frzn before baking.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 108g | |
| Recipe makes 10 servings | |
| Calories 286 | |
| Calories from Fat 233 | 81% |
| Total Fat 26.39g | 33% |
| Saturated Fat 13.38g | 54% |
| Trans Fat 0.0g | |
| Cholesterol 92mg | 31% |
| Sodium 166mg | 7% |
| Potassium 273mg | 8% |
| Total Carbs 2.01g | 1% |
| Dietary Fiber 0.5g | 2% |
| Sugars 0.85g | 1% |
| Protein 10.9g | 17% |
