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Creamy Egg and Smoked Salmon Pouches

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Creamy Egg and Smoked Salmon Pouches

Creamy Egg and Smoked Salmon Pouches

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

Instructions

1
Preheat oven to 400 degrees F (200 degrees C).
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OvenOven
2
In a non-stick skillet, melt butter over medium heat and cook shallot for 2 minutes or until softened and starting to brown.
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ShallotShallot
ButterButter
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Frying PanFrying Pan
3
In a bowl, beat eggs.
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EggEgg
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BowlBowl
4
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.
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Cream CheeseCream Cheese
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Frying PanFrying Pan
5
Remove from heat and stir in smoked salmon and chopped chives; set aside to cool.
Ingredients you will need
Smoked SalmonSmoked Salmon
ChivesChives
6
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
ButterButter
7
Cut into 12 squares.
8
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.
9
Place pouches in single layer on a parchment paper-lined baking sheet.
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Baking PaperBaking Paper
Baking SheetBaking Sheet
10
Bake in the preheated oven for about 10 minutes or until golden.
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OvenOven
11
Let cool slightly before serving.
DifficultyMedium
Ready In20 m.
Servings24
Health Score0
DietsPescatarian
Dish TypesAntipastiStarterSnackAppetizerAntipasto
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