Smoked Salmon With Pearl Onions Baked in Filo Dough

• 1 sheet phyllo dough
• 2 large white pearl onions, sliced
• 8 slices smoked salmon
• 1 apple
• 14 cup capers
• 2 tablespoons creme fraiche
• 1 tablespoon Dijon mustard
• 14 cup dill, finely chopped
• salt and pepper

1. Preheat oven to 440 F (225 C).
2. Roll out each Filo dough sheet to double its size.
3. Split it down the middle.
4. Fry the onion in a little butter and oil.
5. This should not change its colour, only make it become soft (its flavour will become a bit milder).
6. Divide the onion between the sheets of Filo dough and set it all in the oven for about 15 minutes.
7. The dough should rise, become crisp and turn a bit golden in color.
8. The Sauce:.
9. Peel the apple and slice it thinly.
10. Mix it with the capers and dill in a bowl.
11. Stir in the mayonnaise and creme fraiche.
12. Season with salt and pepper.
13. Remove the dough from the oven, place the salmon over it and finish it off with dabs of the apple-caper sauce.

white pearl onions, salmon, apple, capers, creme fraiche, mustard, dill, salt

Taken from www.food.com/recipe/smoked-salmon-with-pearl-onions-baked-in-filo-dough-427199 (may not work)