Smoked Salmon and Crab Pastries

Name: Smoked Salmon and Crab Pastries
Yield: 4 servings
Ingredients: 8 slices smoked salmon; 1 oz (30 g) melted butter; 2 or 3 sheets of phyllo dough; 1 cup (250 mL) sour cream; 8 oz (225 g) crab meat shredded; Juice of one lemon; 10 sprigs fresh dill chopped; 2 oz (60 g) Canadian St-Pierre de Saurel* cheese grated; Salt and freshly ground pepper to taste; Garnish; Fresh dill sprigs; 1 oz (30 g) salmon roe

This is the Smoked Salmon and Crab Pastries recipe.

Prep: 25 min - 30 min
Cooking: 3 min - 4 min

Yields 4 servings

Ingredients

8 slices smoked salmon
1 oz (30 g) melted butter
2 or 3 sheets of phyllo dough
1 cup (250 mL) sour cream
8 oz (225 g) crab meat shredded
Juice of one lemon
10 sprigs fresh dill chopped
2 oz (60 g) Canadian St-Pierre de Saurel* cheese grated
Salt and freshly ground pepper to taste
Garnish
Fresh dill sprigs
1 oz (30 g) salmon roe

READY FOR REWARDS?

Preparation

Preheat oven to 350 °F (180 °C).

Stack phyllo dough sheets, brushing them lightly with melted butter. Cut out 12 circles, 3-inch (7.5 cm) in diameter, with a pastry cutter. Place on a pastry sheet and bake 3 to 4 minutes or until golden. Watch closely as dough will bake fast.

In a bowl, mix sour cream, crab meat, grated Canadian St-Pierre-de-Saurel cheese, lemon juice, dill, salt and pepper.

Take four plates. Place a phyllo circle on each one and top with smoked salmon, then crab mixture. Repeat, finishing with a phyllo circle.

Garnish with fresh dill sprigs and salmon roe.

Jean Soulard, Executive Chef, Le Château Frontenac

Tips

Phyllo dough dries out very quickly. To avoid this, cover unused sheets with a clean, damp tea-towel. When you are ready to use a sheet, brush with butter immediately.

*Try this recipe with Canadian Cantonnier cheese or Canadian Le Clos St-Ambroise.