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<blockquote data-quote="Malgosimi" data-source="post: 258608" data-attributes="member: 231">wklajam sobie tu, zeby nei zgubic, nadzienie do wypróbowania250g smoked salmon, finely diced 3 tabsp chopped coriander (cilantro) 4 spring onions (scallions) finely chopped 1 tabsp good mayonnaise 2 tabsp fresh ginger, peeled and grated (or use a good quality ready prepared ginger) pinch Chinese 5 spice powder 5 sheets phyllo pastry soy sauce melted butterMethod Preheat the oven to 220°C/gas mark 7. Grease a baking sheet (or line with non-stick baking paper)In a bowl mix the first 6 ingredients together.Lay out the phyllo pastry sheets and cut into 2 or 3 strips width wise. Keep the unused pastry strips under a damp tea towel or they will become brittle and unworkable.Place about 1 teaspoon of the salmon mixture at the end of each strip, fold in the sides and roll up into a cigar shape. Repeat for each strip.Place each roll onto the baking sheet, brush with melted butter and bake for 3 - 5 minutes or until golden brown.</blockquote>

[QUOTE="Malgosimi, post: 258608, member: 231"] wklajam sobie tu, zeby nei zgubic, nadzienie do wypróbowania 250g smoked salmon, finely diced 3 tabsp chopped coriander (cilantro) 4 spring onions (scallions) finely chopped 1 tabsp good mayonnaise 2 tabsp fresh ginger, peeled and grated (or use a good quality ready prepared ginger) pinch Chinese 5 spice powder 5 sheets phyllo pastry soy sauce melted butter Method Preheat the oven to 220°C/gas mark 7. Grease a baking sheet (or line with non-stick baking paper) In a bowl mix the first 6 ingredients together. Lay out the phyllo pastry sheets and cut into 2 or 3 strips width wise. Keep the unused pastry strips under a damp tea towel or they will become brittle and unworkable. Place about 1 teaspoon of the salmon mixture at the end of each strip, fold in the sides and roll up into a cigar shape. Repeat for each strip. Place each roll onto the baking sheet, brush with melted butter and bake for 3 - 5 minutes or until golden brown. [/QUOTE]

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