I first tried a similar dish in a Greek restaurant in Penticton in the Okanagan Valley of British Columbia. We used to travel from Calgary to the Okanagan once a month for years. Theoz restaurant in the central Okanagan is still a favourite http://www.eatsquid.com/; and they still have Filo Baked Salmon on the menu after 25 years. Over the years I developed a similar dish with variations incorporating some of my favourite herb blends or substituting Boursin herb cheese, depending on what I have on hand. With all the beautiful British Columbia Coho, Pink and Sockeye salmon at the markets this is an excellent way to serve it up to your guests!! lNo matter what, it is always a family favourite here and a delicious way to get those Omega-3 fatty acids into your diet. Your skin will thank you!Photo was taken near Molly's Reach Restaurant in Gibson's Landing on the Sunshine Coast in British Columbia.
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**Val's Salmon in Filo**
1/2 cup sour cream
3 T oil-packed sun dried tomatoes, drained
1 garlic clove
1 T fresh oregano leaves,
or
1/2 cup herb Boursin cheese instead of the above mixture
salt
pepper
1/4 cup butter
2 T fresh herbs, minced (chives, parsley and thyme work well) or 3 T basil pesto (homemade or store-bought)
1 lb Sockeye salmon fillets, cut into 2-1/2-inch strips
filo dough
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Place sour cream, sun dried tomatoes, oregano, and salt and pepper to taste in a food processor. process until smooth and until all is well incorporated.
Melt butter and add minced herbs. (or use basil pesto) Set aside.
On a sheet of parchment paper or waxed paper place 1 leaf of filo dough, with the widest side facing you. Brush with the herbed butter to cover entire surface. Repeat with remaining filo dough (up to 6 layers).
Spread sour cream/tomato mixture (or Boursin cheese) on filo approximately as wide as your salmon strips. leave 1-1/2-inches on each end free of the sour cream mixture (or Boursin cheese).
Lay salmon strips on top of sour cream mixture (or Boursin cheese), overlapping as necessary to ensure even thickness of salmon. Rub top of salmon with pesto ( or herb mixture) to coat evenly.
Fold edge closest to you over the salmon. using the parchment paper, continue to roll the salmon into a strudel log until filo is gone. Fold ends under.
Carefully place the strudel on parchment paper-lined baking tray. Refrigerate for at least 1/2 hour. This step is very important to assure flaky layers.
Preheat oven to 400 degrees. Score filo strudel into 4 pieces, cutting only through first layers of filo to allow for easier cutting when fully cooked. Bake strudel for 15 - 20 minutes or until golden brown. Cut off ends of strudel and discard, then cut into 4 equal pieces along score lines.
Serves 4
