Mini Salmon Pistachio Envelopes
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Makes about 16 pieces
Ingredients
- 1 lb fresh salmon filets, skin and bones removed
- 1/2 lb fresh spinach, cleaned and stems removed
- 1/2 cup unsalted pistachios, removed from shell
- 1 garlic clove
- 2 Tbsp plain Greek yogurt
- 1 Tbsp fresh tarragon
- 1 Tbsp fresh mint
- 1 Tbsp fresh chives
- Extra virgin olive oil
- 1-2 sheets phyllo dough, thawed
- 1 egg, beaten in small bowl
Directions
Preheat oven to 375°.
To prepare salmon, cut filets down into 1-in pieces (bit-size). Season with salt and pepper and set aside.
In a food processor, add spinach, pistachios, garlic, yogurt, tarragon, mint and chives. Season with salt and pepper. Turn on and slowly pour in olive oil, until a spreadable paste is created. You do not want it too loose and want it to still be a bit chunky. This can be done ahead of time and kept in the fridge for up to 2-3 days.
To prepare envelopes, take thawed out phyllo dough sheets and lay out on flat surface. Place one piece of salmon on phyllo sheet and cut a square piece of phylllo out around salmon, ensuring there is enough phyllo to completely wrap salmon.
Place a small teaspoon or so of spinach-pistachio puree on top of salmon. Lightly brush, either with pastry brush or fingers, a small amount of egg mixture around edges of phyllo. Then bring up corners of phyllo cut out to center to meet and press/squeeze together so the ‘package’ remains tight and closed.
Continue with remaining salmon and phyllo, placing each finished piece onto a lightly greased baking sheet. Place baking sheet in the preheat oven and cook until phyllo has raised and turns a light golden brown—about 8-10 minutes. Place on serving platters and serve warm with a sprinkling of thinly sliced chives over the entire platter.
Optional - can serve with a Herb-Yogurt Sauce for dipping.
Herb-Yogurt Sauce
- 1 cup plain Greek-style yogurt
- 1 tablespoon fresh tarragon
- 1 tablespoon fresh mint
- 1 tablespoon fresh chives
- 1 tablespoon freshly-squeezed lemon juice
- 1 tablespoon olive oil
Combine ingredients in a food processor. Blend until creamy. Season to taste with salt and pepper and serve alongside salmon envelopes. This can be made up to 2-3 days ahead and kept in the fridge until ready.
