Creamy Egg and Smoked Salmon Pouches

Name: Creamy Egg and Smoked Salmon Pouches
Prep time: 20 min
Cook time: 20 min
Total time: 20 min
Yield: 24
Cuisine: Global
Ingredients: 79 milliliters butter, melted; 59 milliliters herb and garlic cream cheese; 4 eggs; 6 sheets phyllo pastry; 1 small shallot, minced; 57 grams smoked salmon, finely chopped

Creamy Egg and Smoked Salmon Pouches is a pescatarian recipe with 24 servings. One portion of this dish contains approximately 2g of protein, 4g of fat, and a total of 59 calories. This recipe covers 2% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes around 20 minutes. If you have butter, herb and garlic cream cheese, phyllo pastry, and a few other ingredients on hand, you can make it.

Instructions

Preheat oven to 400 degrees F (200 degrees C).

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Oven

In a non-stick skillet, melt butter over medium heat and cook shallot for 2 minutes or until softened and starting to brown.

Ingredients you will need

Shallot

Butter

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Frying Pan

In a bowl, beat eggs.

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Egg

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Bowl

Pour into skillet and cook, stirring gently, forming large curds from the outside edge of pan into the centre. Stir in cream cheese until melted.

Ingredients you will need

Cream Cheese

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Frying Pan

Remove from heat and stir in smoked salmon and chopped chives; set aside to cool.

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Smoked Salmon

Chives

Meanwhile, place one sheet of phyllo on work surface; brush with butter. Top with second sheet; brush with butter. Top with third sheet and brush with butter.

Ingredients you will need

Butter

Cut into 12 squares.

Place 1 tablespoon of the filling in centre of each square. Bring up corners, pinching above filling to secure, twisting slightly to seal. Repeat with remaining phyllo and filling to make another 12 pouches.

Place pouches in single layer on a parchment paper-lined baking sheet.

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Baking Paper