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1
Preheat oven to 400F.
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2
Melt 2 tbsp butter in a wide frying pan over medium heat.
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3
Add shallots, cook and stir 5 minutes.
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4
Add wine and salt.
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5
Increase heat to medium -high and stir often until wine evaporates, 8 - 10 minutes.
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6
Remove from heat.
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7
Stir in dill.
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8
Melt remaining 4 tbsp butter in microwave or small saucepan.
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9
Place a sheet of phyllo on counter.
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10
Keep the rest of the phyllo covered with a damp towel.
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11
Using a pastry brush, lightly brush with melted butter.
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12
Top with second sheet of phyllo.
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13
Form salmon into a rectangle by tucking in or rolling under thin end of fillet.
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14
Place salmon fillet in centre of phyllo so long sides of salmon are parallel to long sides of phyllo.
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15
Spread with 1/4 of dill mixture on top and sides of salmon, then gently press into salmon.
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16
Bring long sides of phyllo together over top of salmon.
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17
Fold together accordion-like until they tightly wrap around salmon.
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18
You should now have a long thin rectangle.
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19
Gently bring up both ends to middle of covered salmon and scrunch together so pastry flares out into a ruffle, forming a flower.
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20
Place on ungreased baking sheet.
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21
Brush phyllo with melted butter.
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22
Repeat process with remaining salmon, dill & phyllo.
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23
May be refrigerated at this point up to 4 hours.
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24
Bake in 400F oven until golden about 15 minutes.
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25
Use a wide metal spatula to remove from baking sheet.
