Recipe : Salmon in filo pastry

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Metric US

Preheat oven to 180°C.
Prepare your salmon steak if not already done (remove skin and bones).
Cut the salmon into cubes. Salt and pepper the cubes on each side.
Cut the edges of the brick pastry into squares. Then divide the sheet into 4.
Using a brush, lightly oil small squares of the brick sheets.
Place a square of salmon in the center of a sheet of brick pastry and roll into a candy shape. Secure the ends with kitchen twine.
Place your candies on a rack covered with parchment paper and bake for about 8 minutes until they turn golden.
During the cooking time, prepare the pink peppercorn (crush them in a mortar) and chop the dill branch.
Remove strings from candy. Just before serving, drizzle lime juice over the candy and sprinkle with dill and pink berries.
If you want a perfect crisp, bake your candy at the last minute.