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  • Smoked salmon with pearl onions baked in filo dough
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    By Tina Nordström

    Smoked salmon with pearl onions baked in filo dough

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    Servings: 4

    PREPARATION:

     
    • 1

      Pre-heat the oven to 440 Fahrenheit (225 Celsius).

    • 2

      Roll out each filo dough sheet to double its size. Split it down the middle.

    • 3

      Fry the onion in a little butter and oil. This should not change its colour, only make it become soft (its flavour will become a bit milder).

    • 4

      Divide the onion between the sheets of Filo dough, and bake it in the oven for about 15 minutes. The dough should rise, become crisp and turn a bit golden in color.

    • 5

      Prepare the sauce. Peel the apple and slice it thinly. Mix it with the capers and dill in a bowl. Stir in the mayonnaise and crème fraîche. Season with salt and pepper.

    • 6

      Remove the dough from the oven, place the salmon over it and finish it off with dabs of the apple-caper sauce.

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  • Servings: 4

    PREPARATION:

     
    • 1

      Pre-heat the oven to 440 Fahrenheit (225 Celsius).

    • 2

      Roll out each filo dough sheet to double its size. Split it down the middle.

    • 3

      Fry the onion in a little butter and oil. This should not change its colour, only make it become soft (its flavour will become a bit milder).

    • 4

      Divide the onion between the sheets of Filo dough, and bake it in the oven for about 15 minutes. The dough should rise, become crisp and turn a bit golden in color.

    • 5

      Prepare the sauce. Peel the apple and slice it thinly. Mix it with the capers and dill in a bowl. Stir in the mayonnaise and crème fraîche. Season with salt and pepper.

    • 6

      Remove the dough from the oven, place the salmon over it and finish it off with dabs of the apple-caper sauce.

    Print Friendly
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