INGREDIENTS
• 6 fillets of Salmón de Chile of 200 grs each
• 500 grams of phyllo dough
• 80 grams of melted butter
• 12 cooked artichoke hearts
• 2 tbsp of almonds
• 180 grams of cream cheese
• 1 tbsp of strong mustard, with seeds
• salt and pepper to taste
PREPARATION
1. Heat the oven at 180ºC.
2. In a processor, grind the artichoke hearts and almonds.
3. Mix in the cream cheese and mustard.
4. Open four sheets of phyllo dough on the worktable and brush between each layer with melted butter.
5. Cut large squares of dough of 18 cm.
6. Season the salmon fillets and place them in the center of each dough square.
7. Cover with a couple of tablespoons of the artichoke mix and close the dough like a handkerchief, taking care to seal the edges well.
8. Finally, brush with the melted butter, sprinkle with mustard seeds and bake for 15 minutes, until the dough is slightly brown.
16. Remove from the oven and serve immediately.
