Spring Salmon Phyllo Wraps
- 4 x 180g Spring Salmon fillet portions - Use small pieces that cook quickly, or use leftover pieces that are already cooked
- 6 Sheets phyllo Pastry
- 3 Tbsp Butter – melted
- ¼ Cup Cream Cheese
- ¼ Cup Sour Cream
- 1 Tbsp Dry Dillweed
- salt and cracked black pepper
- lime wedges, to serve
Preheat oven to 200°C. Line a baking tray with non-stick baking paper.
Cut each salmon fillet in half lengthways
Place 3 pastry sheets on a flat surface, cover with a clean tea towel and then a damp tea towel to prevent the phyllo from drying out.
Place remaining 3 pastry sheets on a flat work surface. Brush one sheet with melted butter. Place another 2 sheets of pastry over the top, brushing each layer with butter.
Mix together dillweed, cream cheese, and sour cream. Spread half this mix onto the top sheet, and then sprinkle with salt and pepper.
Using a sharp knife, cut the stack of pastry sheets into four even strips.
Place one salmon portion lengthways on one of the pastry strips and roll up to enclose. Trim off any excess pastry so the ends are the same length as the salmon. Repeat Steps 4-7 with the remaining three pastry sheets and salmon pieces.
Place the salmon wraps seam-side down on the lined tray. Bake for 5 minutes for a medium pink centre and crisp pastry or until cooked to your liking.
Remove from oven and set aside for one minute to cool slightly. To serve, slice each wrap in half and serve with lime wedges.