Courtesy of Adam Roush, Executive Chef, Trombinoâs Bistro Italiano Albuquerque, NM
- 32 oz. salmon, roughly chopped
- 8 oz. cream
- .5 oz. dill
- .15 oz. salt & pepper
- 12 egg yolks
- 10 oz. red onion, minced fine
- 6 oz. capers
- 18 sheets Athens® Phyllo Dough (14″x 18″)
- 4 oz. butter, melted
In food processor, blend salmon, cream, dill, salt and pepper until smooth. Add egg yolks, and pulse the processor until the egg is incorporated. Place salmon mixture in a chilled metal bowl. Fold in onions and capers. Refrigerate salmon mousse until ready to make the pinwheels.
Layer 3 sheets phyllo dough brushing each with melted butter. Gently spread ¼-inch of the salmon mousse onto the layered phyllo, beginning along the long edge, and leaving two inches on the opposite side. Then roll the near edge tucking in to make a spiral. Repeat 5 times to make 6 rolls. Score each roll into four equal portions.
Refrigerate for future use, or bake in preheated 350°F oven for 15-20 minutes until phyllo is golden brown. Slice into fourths for service. Serve hot or at room temperature.
- Garnish with lemon herb sour cream.