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Ingredients

• 2 ounces cream cheese, softened
• 1/2 cup finely chopped smoked salmon, about 1 ounce
• 6 peperoncini (Tuscan pickled peppers), stemmed, seeded, and finely chopped
• 1 large shallot, minced
• 1 teaspoon freshly grated lemon zest
• 1 teaspoon chopped fresh dill
• Kosher salt and freshly ground black pepper
• 4 (6-ounce) pieces center-cut salmon fillet, skin removed
• 3 (13 by 16-inch) sheets phyllo dough, thawed
• 4 tablespoons (1/2 stick) unsalted butter, melted
• 2 tablespoons extra-virgin olive oil, plus more for brushing
• 1 tablespoon fresh lemon juice

Description

Food Network Invites You To Try This Salmon In Phyllo With Peperoncini And Smoked Salmon Stuffing Recipe From Sara Moulton.

Food Network