New salmon coulibiac
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | pounds | White mushrooms |
| 2 | tablespoons | Low fat cholesterol butter/substitute |
| 2 | tablespoons | Minced shallots |
| 1 | cup | Cooked barley - cook just until tender - don't overcook |
| ¼ | cup | Chopped fresh dill |
| 2 | tablespoons | Light sour cream |
| Salt and black pepper to taste | ||
| 8 | Sheets phyllo pastry 16 x 12 inches thawed if frozen | |
| 8 | tablespoons | Melted low-fat low- cholesterol butter substitute |
| 1 | pounds | Salmon fillets - skinned and boned cut into 8 pieces |
| 8 | larges | Sprigs of dill - garnish |
Directions
Preheat oven to 375 degrees. Lightly butter a baking sheet. Trim the mushroom stems and wipe caps clean with a damp paper towel. Chop coarsely. Melt the butter substitute in a non-stick skillet over low heat. Add shallots and cook, stirring, for 2 minutes. Raise heat to medium, add the chopped mushrooms and cook, stirring, for 3 minutes.
Remove to a bowl and cool slightly. Fold in barley, chopped dill and sour cream. Season with salt
and pepper. Unroll the phyllo and cover with a damp kitchen towel.
Working quickly - as phyllo dries easily - place one sheet on a clean, flat surface,
with the long end facing you. Brush with melted butter substitute.
Fold right hand short side over to left side. Brush again with butter substitute.
Place one eighth of the mushroom mixture along the new short end facing you,
1½ inches from the bottom side edges. Place piece of salmon atop mushroom
mixture. Fold the bottom 1 ½ inches of phyllo over the salmon and fold in the sides 1 ½ inches lengthwise. Continue to roll away from you like an egg roll, brushing any uncoated surfaces of phyllo with melted butter substitute. Place seam side down on baking sheet. Cover with another damp towel. Repeat with remaining ingredients to make 7 more rolls. Bake for 15 minutes or until phyllo is golden. Serve immediately, garnished with dill sprigs.
NOTE: Recipe can be made several hours ahead up to baking them. Cover with a
damp towel and wrap well with plastic wrap. Refrigerate. Remove from refrigerator ½ hour before baking.