After submitting my Smoked Salmon with Brie and Roasted Peppers on a Ciabata sandwich to Marx Foods contest, I had some of the ingredients left over. What to do? A few days in a row I had smoked salmon with brie on Wasa crackers, but that got a bit old. I was then inspired by Phyllo Wrapped Salmon with Herbed Goat Cheese by Bella Lately and decided to recreate Bella's recipe using what I had on hand.
Unfortunately, my phyllo dough looked like a mess: it's been in the freezer for a while and I did not let it defrost in enough time (patience is not a word I'm familiar with). That's where the name quilted comes from (because I had to piece together broken phyllo)!
On a parchment paper, alternate 6 layers of phyllo with melted butter
Top the 6th layer of phyllo with smoked salmon
Spread roasted red pepper/caper concoction on top of the salmon (I made the spread for the original sandwich) and sprinkle with sliced green scallions
Top with slices of brie (I took the rind off)
Top with another 4 layers of phyllo alternating with melted butter
Bake at 400 for 20 minutes, until the phyllo is golden brown.
As hard as it will be, let the final product stand for about 10 minutes before cutting and eating it, to make sure the brie will not ooze out and you will not burn yourself!
IMPORTANT: do NOT add any salt! There is plenty of salt in the smoked salmon, brie and capers. And I also used salted butter to brush the phyllo.