City Palate

The Harvest Issue - September October 2017

Smoked Salmon and Arugula Phyllo Bundles
Nov/Dec 2011

From Chris Halpin

1 pkg. garlic herbed boursin cheese

1 egg yolk, lightly beaten

1 c. chopped fresh arugula

1 c. diced smoked salmon

1 c. clarified butter, melted

1 package phyllo

To make the filling, mix the cheese, egg yolk, arugula and salmon in a bowl.

To make the phyllo bundles, take one sheet of phyllo and brush it all over with the clarified butter. Repeat this with three more sheets of phyllo, placing each one on top of the next. Cut the phyllo into 12 squares by cutting three strips on the length and four on the width. Place about a teaspoon of the filling of your choice in the centre of each square, then gather up the four corners of each square and press them together to make a bundle. Repeat this until there is no more filling. Place the bundles on a parchment-lined baking sheet and put it in the freezer, unwrapped, for 24 hours before transferring the bundles to an air-tight container.

To cook, pre-heat the oven to 375°F. Remove the bundles from the freezer, arrange them on a parchment-lined baking sheet, and bake for 25 to 30 minutes.



Appetizers, Starters and Breakfasts