Smoked Salmon With Pearl Onions Baked in Filo Dough – a delicious recipe with white pearl onions, salmon, apple, capers, creme fraiche, mustard. Easy to follow and perfect for any occasion.
Serves 4
Seafood
Servings:persons
1
Preheat oven to 440 F (225 C).
2
Roll out each Filo dough sheet to double its size.
3
Split it down the middle.
4
Fry the onion in a little butter and oil.
5
This should not change its colour, only make it become soft (its flavour will become a bit milder).
6
Divide the onion between the sheets of Filo dough and set it all in the oven for about 15 minutes.
7
The dough should rise, become crisp and turn a bit golden in color.
8
The Sauce:.
9
Peel the apple and slice it thinly.
10
Mix it with the capers and dill in a bowl.
11
Stir in the mayonnaise and creme fraiche.
12
Season with salt and pepper.
13
Remove the dough from the oven, place the salmon over it and finish it off with dabs of the apple-caper sauce.
160
kcal
Calories
8
g
Fat
8
g
Carbs
13
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 sheet phyllo dough, 2 large white pearl onions, sliced, 8 slices smoked salmon, 1 apple, and more.
Yes, Smoked Salmon With Pearl Onions Baked in Filo Dough falls under the Seafood category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
