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1
Mix together 2 tablespoons each olive oil, sweet mustard, and dill.
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2
Brush the mixture on the salmon fillets; season with salt and pepper.
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3
Preheat oven to 350 degrees F, brush a baking sheet with some melted butter.
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4
Unroll the phyllo dough and lay a sheet flat on a work surface.
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5
Brush the sheet with melted butter, then dust with some caraway and dill.
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6
Repeat with 2 more sheets of phyllo, stacking on top of each other.
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7
With a sharp knife or pizza cutter, remove 4-inches off the side of the sheets to form a square.
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8
Now, cut criss-cross to make 4 even squares.
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9
Transfer the squares to the baking sheet.
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10
Lay a piece of salmon in the center of each square and fold up the corners.
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11
As you work, keep the phyllo covered with a damp, not wet, towel to prevent drying out.
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12
Brush the pastry lightly with butter and bake for 25 minutes or until the fish is opaque.
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13
In the meantime prepare the potatoes.
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14
Coat a saute pan with olive oil and cook the leeks until translucent.
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15
Cut the roasted potatoes in half lengthwise and place face down in the pan to give them color.
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16
Add creme fraiche, remaining mustard, dill, and currants.
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17
Cook over low heat until heated through, about 5 minutes.
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18
To serve: divide the potato mixture among 4 shallow bowls, mound a handful of greens on top followed by the salmon phyllo.
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19
Garnish with salmon caviar and serve immediately.
