Phyllo Baskets with Salmon and Zucchini Cream

17/11/2023

The phyllo baskets with salmon and zucchini cream are a refined and elegant appetizer, perfect for a special occasion. Here is the recipe to make them:

Ingredients

4 sheets of phyllo dough
200 g of smoked salmon
2 medium zucchinis
1 shallot
100 ml of cooking cream
Extra virgin olive oil
Salt and pepper to taste
Melted butter as needed
Fresh dill for garnishing (optional)
Lemon juice (optional)

Preparation

Prepare the baskets: Preheat the oven to 180 °C. Cut the phyllo sheets into approximately 10 cm squares and brush them lightly with melted butter. Layer four sheets of dough per square, offsetting them so they resemble a flower. Place each square into a muffin tin or a cupcake pan to form a basket. Bake for about 5-10 minutes or until golden and crispy. Be careful as phyllo dough can burn easily.
Make the zucchini cream: Wash, slice the zucchinis into rounds, and chop the shallot. In a frying pan, sauté the shallot with a drizzle of oil until it becomes translucent. Add the zucchinis, season them with salt and pepper to your liking, and cook until they are tender. At the end of cooking, transfer the zucchinis and shallot into a blender, add the cream, and blend until you get a smooth cream.
Assemble the baskets: Cut the smoked salmon into strips and set aside. Squeeze a little lemon juice onto the salmon if you wish for a touch of acidity. Fill the phyllo baskets with the zucchini cream and place some strips of smoked salmon on top. Garnish with a bit of fresh dill.

Did you know?

Phyllo dough is widely used in Greek and Middle Eastern cuisine. It’s famous for its crispiness and lightness, and is versatile for both sweet and savory recipes. When working with phyllo dough, remember to cover the sheets you’re not using with a damp cloth to prevent them from drying out.

Bon appétit and I hope you can impress your guests with this delicious appetizer!