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Name: Brie and Salmon Parcels
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: American
Ingredients: 1 3" round of Brie. I use; 1 tb Butter melted; Philo pastry thawed; 1 lb Sliced smoked Salmon

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INGREDIENTS

1 3" round of Brie. I use
1 tb Butter ; melted
Philo pastry thawed
1 lb Sliced smoked Salmon

Servings

INSTRUCTIONS

This can be used as an appetiser or as a main by adding side vegetables and giving the larger eaters an extra one. The frozen Philo sheets here in Aussie are about 30cm (12") square Take three or four Philo sheets layered together and cut into 1/4s On each quarter lay a slice of Smoked Salmon and two slices (1/4" thick) Fold the Philo sheets over to make a neat parcel either square or triangle and seal with melted butter. Brush the tops with butter and place on a backing tray covered with backing foil lightly buttered or sprayed with No Stick cooking oil. Bake in pre-heated oven at 160C (someone convert to F please) (Moderate oven) for 15 minutes or until lightly browned and crisp on top. Serve and eat while while warm. The Salmon will stand a robust wine, so a Gewertztramina will go well or a crisp dry Riesling. Here in Aussie we have some nicely bodied Roses which have sufficient Red flavour to be interesting but suit being chilled.. Great for hot summer days! Very simple and quick... Easy to substitute smoked chicken for the Salmon if youre not into fish. Posted to recipelu-digest Volume 01 Number 378 by "RobR" on Dec 17, 1997

NOTES

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Brie and Salmon Parcels

1 3" round of Brie. I use
1 tb Butter melted
 Philo pastry thawed
1 lb Sliced smoked Salmon

This can be used as an appetiser or as a main by adding side vegetables and  giving the larger eaters an extra one.    The frozen Philo sheets here in Aussie are about 30cm (12") square    Take three or four Philo sheets layered together and cut into 1/4s    On each quarter lay a slice of Smoked Salmon and two slices (1/4" thick)    Fold the Philo sheets over to make a neat parcel either square or triangle  and seal with melted butter. Brush the tops with butter and place on a  backing tray covered with backing foil lightly buttered or sprayed with No  Stick cooking oil.    Bake in pre-heated oven at 160C (someone convert to F please) (Moderate  oven) for 15 minutes or until lightly browned and crisp on top.    Serve and eat while while warm.    The Salmon will stand a robust wine, so a Gewertztramina will go well or a  crisp dry Riesling. Here in Aussie we have some nicely bodied Roses which  have sufficient Red flavour to be interesting but suit being chilled..  Great for hot summer days!    Very simple and quick... Easy to substitute smoked chicken for the Salmon  if youre not into fish.    Posted to recipelu-digest Volume 01 Number 378 by "RobR"  <rroughto@laurel.ocs.mq.edu.au> on Dec 17, 1997

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Nutrition

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Serving Size: 1 Serving (468g)
Recipe Makes: 1 Servings

Calories: 1667
Calories from Fat: 570 (34%)

Amt Per Serving		% DV

	Total Fat 63.4g	84 %
	Saturated Fat 19g	95 %
	Monounsaturated Fat 21.2g
	Polyunsanturated Fat 16.2g
Cholesterol 733.6mg		226 %
Sodium 313.1mg		11 %
Potassium 4357.9mg		115 %
Total Carbohydrate 0g		0 %
	Dietary Fiber 0g	0 %
	Sugars, other 0g
Protein 275.1g		393 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 1667

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