Recipes
Mini Salmon Pistachio Envelopes with Herb Yogurt
Mini Salmon Pistachio Envelopes with Herb Yogurt
Pinot Noir
Recommended Wine Pairing: Pinot Noir

Ingredients
Salmon Pistachio Envelopes:
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

Herb-Yogurt Sauce:
1 cup plain Greek yogurt
1 Tbsp fresh tarragon
1 Tbsp fresh mint
1 Tbsp fresh chives
1 Tbsp lemon juice
1 Tbsp olive oil

Salmon Preparation:
Preheat the oven to 375° F.

To prepare salmon, cut filets down into 1-in pieces-bite-size. Season with salt snd 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 slowiy pour in olive oil, 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 phyilo dough sheets and lay on flat surface. Place one piece of salmon on phyilo sheet and cut a square piece of phyllo around salmon, ensuring there is enough phyilo to completely wrap salmon.

Place a small teaspoon 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 phyilo. Then bring up corners of phyilo to meet and press/squeeze together so the 'package' remains tight.

Continue with remaining salmon and phyllo, placing each finished piece onto a lightly greased baking sheet. Place baking sheet in preheated oven and cook until phyllo turns a light golden brown - about 8-10 minutes. Place on serving platter and serve warm with a sprinkling of thinly sliced chives.

Herb-Yogurt Sauce:
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 of time and kept in the fridge until ready.

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