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At my eatery, this stacked dish has become what folks know me for during special celebrations. The idea popped into my head one evening when I wanted to whip up something fancy with smoked salmon. When you bite in, the crispy filo sheets meet the soft mascarpone - it's a combo that makes my guests' faces light up with joy.
My shopping list
I always pick my stuff with great care. My smoked salmon comes from a little producer I've known for ages. For mascarpone, only the real Italian stuff gets into my kitchen. I grab untreated lemons so I can use their skin to gently flavor the cream. The chives I use grow in the tiny herb garden behind my place.
Crafting the layers
The fun starts when I gently brush each filo sheet. I watch them turn golden in the oven super carefully. While that's happening, I beat my mascarpone till it's silky smooth, and the lemon gives it a nice tang while chives add that fresh kick. Putting it all together is when I get creative - each layer needs to be just right.
My twist ideas
Sometimes I slip thin cucumber slices between layers for extra crunch. Other times I swap chives for dill when I'm going for that Nordic taste. For guests watching their weight, I make it with whipped fresh cheese instead - it's lighter but still totally yummy.
Perfect pairings
On my wine list, I've got some white wines that go amazingly with this layered dish. I really love a cool Sancerre or Chablis with it. If you don't want booze, my homemade lemon-mint iced tea works wonders too. I always serve a little baby greens salad on the side with a lemony dressing that matches the flavors in the main dish.
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Frequently Asked Questions
- → How do I keep filo dough from drying out?
Cover unused sheets with a damp cloth. Work fast and generously brush oil or butter over each sheet.
- → Can I make it ahead of time?
You can prepare the cream and bake the pastry beforehand, but assemble it right before serving to preserve the crispiness.
- → What kind of salmon should I use?
Go for thinly sliced, high-quality smoked salmon. Scottish or Norwegian options work great for rich flavor.
- → How do I get clean slices?
Use a very sharp knife, make quick cuts, and wipe the blade after each slice for a neat presentation.
- → Can I switch the herbs?
Swap chives for dill or parsley. Dill complements smoked salmon especially well.