PHYLLO DOUGH TRIANGLES WITH SALMON are perfect for a quick and tasty appetizer! They are a delicious and quick finger food that I absolutely want to share the recipe with you. These are crispy bundles with a creamy filling of ricotta and King Salmon La Nef, a high-quality Norwegian smoked salmon, never frozen but processed fresh, contains very little salt and has a light beechwood smoke; now let’s discover the recipe step by step.

Difficulty: Easy
Cost: Medium
Preparation time: 20 Minutes
Portions: 12
Cooking methods: Oven
Cuisine: Italian

Ingredients

1 roll phyllo dough
200 g ricotta
20 g parmesan
to taste poppy seeds
to taste extra virgin olive oil
100 g King Salmon La Nef
to taste sesame seeds

How to Make Phyllo Dough Triangles with Salmon

In a bowl, place the ricotta, a lemon zest, and grated parmesan, mix and set aside.
Lay out the phyllo dough, then divide it into two parts on the long side; brush the entire surface with olive oil. Then fill with ricotta cream and a slice of Salmon at the bottom corner of each strip. At this point, start to fold the filling by taking the bottom corner of the dough, thus forming a triangle. Continue folding the triangle alternately until the strip is finished.
Transfer all the made triangles to a baking sheet covered with parchment paper, then brush them with oil and then sprinkle the surface with poppy seeds or sesame seeds.
Bake at 356°F for about 10 minutes.