| Prep Time | 15 minutes |
| Servings |
people
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Ingredients
- 100 g salmon
- 6 sheets phyllo dough Huber
- 150 g crème fraiche
- pink pepper
- chives
- lemon zest (microplaned)
- lemon juice
- olive oil
Ingredients
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Instructions
- She seasons crème fraiche to taste
- Stack 3 sheets of phyllo dough, while brushing them with olive oil *in-between*.
- Add salmon, then a goody good dollop of seasoned crème fraiche onto oiled up phyllo dough and form aumonières, holding them together with a knotted chive. Shorten excess phyllo with scissors.
- Bake for 15' at 180°C
