I made this hors d'oeuvre for a dinner party La Lune Events hosted a few weeks ago. It's a hearty, warm appetizer that's great for parties any time of year.
Ingredients for 10-12 people
3 (6) oz. Salmon Fillets (skin removed)
1 package Phyllo Dough
1/2 stick of melted Butter
Ingredients for Lemon Caper Cream Sauce
3 TBS stick of Butter
3 TBS Flour
2 TBS capers
1 tsp salt
1/2 cup heavy cream
1/4 cup milk
Fold one sheet of phyllo dough into a long strip.
Cut the salmon into bite size triangle pieces.
Wrap the piece of salmon in the philo to form a triangle at the end.
Brush each Salmon triangle with melted butter.
Bake at 350 degrees for 20-25 minutes.
Phyllo will be golden brown.
Combine 3 TBS butter and 3 TBS flour in a pan to form a roux.
Whisk in cream and milk.
Simmer until the sauce thickens.
Add in Zest of 1/2 lemon and juice of 1/2 lemon.
(Cream should not curdle if sauce is hot and you whisk quickly)
Turn heat off.
Spoon the Lemon Sauce over the phyllo triangle and sprinkle with capers and more lemon zest!