Crispy Phyllo Pockets with Smoked Salmon and Cheese Filling
Category: Appetizers
Serves: 8
These crispy phyllo pockets filled with a delicious smoked salmon and cheese heart are a perfect appetizer to serve at any occasion. With a hint of basil sauce to accompany the dish, each bite bursts with flavor from the creamy cheese, tender zucchini, and rich smoked salmon. The crispy, golden exterior of the phyllo pastry adds the perfect crunch, making them a delightful treat to enjoy. Follow the step-by-step instructions to create this scrumptious dish that will impress your guests.
Ingredients
| Ingredient | Quantity |
|---|---|
| Phyllo pastry sheets | 350g |
| Zucchini | 100g |
| Smoked salmon | 180g |
| Scamorza cheese (or provola) | 160g |
| Black pepper | 1 pinch |
| Peanut oil | 500ml |
| Fresh basil | 15g |
| Lime juice | 5g |
| Soy milk | 50g |
| Vegetable oil (for frying) | 100g |
| Salt | To taste |
Instructions
-
Prepare the basil sauce:
Start by making the basil sauce to accompany the phyllo pockets. Begin by washing the basil leaves gently under running water. Pat them dry using a kitchen paper towel. Next, place the basil leaves into the bowl of a blender. Add the soy milk, vegetable oil, and a pinch of salt. Blend until the sauce becomes smooth and well combined. Set this aside for later use. -
Prepare the zucchini:
Wash and trim the zucchini. Using a mandolin or a sharp knife, slice the zucchini into thin rounds about 1 mm thick. Heat a grill or grill pan and place the zucchini slices on it, grilling each side until they are lightly charred and tender. Set them aside to cool. -
Prepare the filling:
Cut the scamorza cheese into small cubes and do the same with the smoked salmon. Season with a pinch of black pepper for added flavor. Now, layer the grilled zucchini slices by placing a layer on the phyllo pastry sheet, then add a few pieces of the diced scamorza cheese and smoked salmon on top. Cover the filling with another layer of grilled zucchini slices. -
Assemble the phyllo pockets:
Take one sheet of phyllo pastry and brush the edges lightly with a bit of water to help seal it. Begin folding the phyllo from one long edge, covering the filling. Repeat the process for the other side, folding inwards to completely enclose the filling. Be sure to brush the edges with water to ensure a tight seal. Continue this process with the remaining phyllo sheets until you have made 8 pockets in total. -
Fry the phyllo pockets:
Pour the vegetable oil into a large frying pan or deep fryer and heat it to a temperature of 160-170°C (320-340°F). Carefully place the phyllo pockets into the hot oil and fry them in batches, ensuring they are golden brown and crispy on all sides. Once fried, remove the pockets and place them on a paper towel to drain off any excess oil. -
Serve:
Serve the crispy phyllo pockets warm, alongside the refreshing basil sauce you prepared earlier. These pockets make an excellent appetizer for any gathering or special event, offering a delightful combination of flavors and textures.
Tips:
- Be careful not to overfill the phyllo pastry, as this may cause the pockets to tear during the folding process.
- If you don’t have scamorza cheese, provola or mozzarella can be used as an alternative.
- You can also bake these phyllo pockets in the oven at 180°C (350°F) for about 12-15 minutes, or until golden and crispy, if you prefer a less oily version.
Enjoy your crispy phyllo pockets filled with smoked salmon and cheese, a perfect blend of savory ingredients that will surely become a favorite!
