Crispy Phyllo Salmon Baskets with Zucchini Cream

Phyllo Salmon Baskets with Zucchini Cream – An Elegant Appetizer

Category: Appetizers
Servings: 4

The Phyllo Salmon Baskets with Zucchini Cream are an elegant and delicious appetizer, perfect for impressing your guests at dinner parties or festive occasions. These light and crispy baskets filled with a rich zucchini cream and topped with tender salmon and potatoes create a delightful combination of flavors and textures. The crispy, golden phyllo pastry complements the smooth, creamy zucchini filling, while the salmon adds a touch of luxury and depth. Let’s walk you through the preparation of this appetizing dish that blends simplicity with sophistication.

Ingredients

Instructions

1. Prepare the Phyllo Baskets:
   Begin by cutting 3 sheets of phyllo pastry (each measuring 24×34 cm) into 4 smaller rectangles to create a total of 12 squares. Take a baking sheet and line it with parchment paper. Then, turn 4 small aluminum molds upside down and place them on the sheet. Grease both the base and sides of the molds with melted butter.

2. Assemble the Phyllo Layers:
   Place one sheet of phyllo on the mold, ensuring the edges don’t overlap to form an asymmetrical pattern. Brush the top of the phyllo sheet with melted butter to help it hold its shape during baking. Repeat this process for each mold, layering phyllo sheets and butter, making sure to keep the pattern asymmetrical. Once all the molds are covered, place them in the preheated oven.

3. Bake the Phyllo Baskets:
   Preheat your oven to 190°C (375°F) if using a conventional oven, or 170°C (340°F) if using a convection oven. Bake the phyllo baskets for 4 minutes in a static oven, or around 2 minutes in a fan oven, until they are golden brown and crispy. Once done, remove them from the oven and allow them to cool slightly before removing the aluminum molds.

4. Prepare the Zucchini Cream:
   While the baskets are cooling, prepare the zucchini cream. Peel and dice the potatoes, then blanch them in boiling water for a few minutes until tender. Drain the potatoes and set aside one spoonful. Place the remaining potatoes into a baking dish, drizzle with olive oil, and bake them in the oven until crispy and golden.

5. Cook the Zucchini:
   In a pan, heat a bit of olive oil and sauté the zucchini. Add the cooked potatoes, a spoonful of the reserved boiled potatoes, and cook for a few seconds to infuse the flavors. Add water to the pan and bring to a boil. Let it cook for 5 minutes, then drain and place the vegetables into a tall container. Using an immersion blender, blend the zucchini and potatoes until smooth. Slowly add more olive oil while blending to achieve a creamy consistency.

6. Prepare the Salmon:
   Next, prepare the salmon. Remove the skin from the fillets using a sharp knife and cut the salmon into small cubes. Season with salt, pepper, and fresh thyme leaves to taste.

7. Assemble the Phyllo Salmon Baskets:
   To assemble, place the phyllo baskets on a serving platter. Spoon a generous amount of the zucchini cream into each basket. You can use a piping bag for a cleaner presentation if desired. Top each basket with the diced salmon and roasted potatoes. Garnish with sprigs of fresh thyme for a lovely finishing touch.

8. Serve and Enjoy:
   Your Phyllo Salmon Baskets with Zucchini Cream are now ready to serve! These baskets make a beautiful and tasty appetizer for any special occasion. The combination of crisp pastry, savory zucchini cream, tender salmon, and roasted potatoes offers a wonderful balance of flavors and textures that will surely impress your guests.

This recipe provides a refined and flavorful twist on the classic appetizer, bringing together fresh ingredients like zucchini, salmon, and thyme to create a dish that is both sophisticated and comforting. The phyllo baskets add the perfect crunch, making each bite a delightful experience. Enjoy!