Salmon Recipes: House Smoked Atlantis Salmon With Cranberry And Citrus Compote Wrapped In Phyllo Pastry

House Smoked Atlantis Salmon With Cranberry And Citrus Compote Wrapped In Phyllo Pastry

Smoke Pouch
  • 1 cup water soaked apple wood chips
  • 1 cup dry apple wood chips
  • 1 piece aluminum foil (10 X 10)
House Smoked Atlantis Salmon
  • 4 x 4 oz Fresh Atlantic Salmon
  • salt and pepper to taste
  • extra virgin olive oil
  • 2 sheets phyllo pastry
  • 1/4 cup butter
Cranberry Relish
  • 1/4 cup Cranberries
  • 1 x Orange zest
  • 1 x Orange Juice
  • 1 tbsp Grand Marnier
  • 3 Tbsps fresh mint
Cooking Procedures:
Smoke Pouch:
  • Combine 1-cup of soaked apple wood chips with 1 cup of dried apple wood chips and wrap in aluminum foil to form a small pouch.
  • Prick the smoke pouch with a fork on all sides.
  • Place the wood chip pouch over medium heat and allow to heat until the wood chips begin to burn and smoke (ensure that the pouch is very hot and a lot of smoke is escaping from the foil pouch).
House Smoked Atlantis Salmon:
  • Place the 4 salmon filets onto a small wire baking tray and place into a large roasting pan.
  • Place the smoke pouch on the remaining half of the roasting pan and cover the entire roasting pan with a lid.
  • Smoke for approx. 10-12 minutes (ensure that you do not open the roasting pan or the smoke will escape and not infuse into the salmon).
  • Remove the raw smoked salmon fillets and discard the smoke pouch.
  • Pre-heat the extra virgin olive oil in a non-stick sauté pan over medium high heat.
  • Season the smoked salmon with salt and pepper and sear the salmon on both sides in the pre-heated pan.
  • Remove from heat and allow to cool to room temperature. Once cooled brush each piece of salmon with the maple syrup.
  • Brush one large piece of phyllo with the melted butter and layer the second sheet on top.
  • Cut the buttered phyllo sheets into quarters and place one piece of the cooled smoked salmon in the center of each quarter.
  • Top each salmon fillet with a small spoonful of the cranberry relish (see recipe).
  • Scrunch the edges of the phyllo pastry to the center of the salmon fillet to form a loose sachet. Repeat with remaining three salmon pieces.
  • Place the wrapped salmon onto a parchment paper lined baking tray and bake in a pre-heated 325-degree oven for 12 minutes.
  • Remove from heat when the pastry is golden brown and crispy.
  • Serve with a festive salad or on a bed of steamed julienne vegetables.
Cranberry Relish
  • To prepare the cranberry relish, combine all of the ingredients over medium heat and cook for approximately 10-12 minutes.
  • Remove from heat and cool.

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