PHYLLO AND SMOKED SALMON NAPOLEONS
Ingredients :
9 oz (¼ k) smoked trout
1 ½ cup plain yogurt
4 tablespoons unsalted butter
1 teaspoon ají (chili) powder
½ teaspoon ground cumin
1/8 teaspoon curry powder
6 sheets of phyllo dough
½ teaspoons dill
¼ cup chopped cilantro
2 tablespoons green onion
2 tablespoons mint leaves, chopped
1/3 cup red onion, finely chopped
½ cup cream
Salt
Black pepper
Preparation:
Place a piece of paper towel or coffee filter on a colander and pour yogurt. Allow to drain the liquid for 3 hours or overnight.
Melt butter in a small saucepan, remove from fire and let it cool slightly. Pour butter into a small bowl, leaving milk solids behind. Stir in chili powder, cumin, curry and pepper.
Separate 6 phyllo sheets in two groups. Brush melted butter in between layers. Cut each 3 layer pile in 3 in. squares (6 cm). Transfer phyllo squares to baking sheets and bake in preheated oven 350° F (175° C) for 10 minutes or until lightly golden. Let cool. This can be done, the day before and kept in airtight container. If necessary warm a few minutes before using.
Blend yogurt with cilantro and 1 tablespoon green onion. Transfer to a bowl and stir in mint, red onion and dill. Whip cream until thickened and add to yogurt mixture. Season with salt and pepper. This can be prepared the day before and kept refrigerated.
To serve: Set one phyllo square on a dish. Place a piece of trout on top and spoon some yogurt sauce on top. Cover with other phyllo square (do not press). Repeat with the others.
Garnish around with mixed lettuce cut in small pieces.
How to fillet, skin and debone fish
12 servings
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