• Servings


    For the kadaif

  • 720 g skinned and boned Alaska wild salmon
  • salt flakes to taste
  • black peppercorns to taste
  • 160 g kadaif pastry
  • 80 g clarified butter
  • For the vegetable rolls

  • 2 aubergine
  • 2 handful spinach
  • 2 onion
  • 2 clove of garlic
  • 2 courgette
  • 2 carrot
  • 8 sheets of phyllo pastry
  • 80 clarified butter
  • various purees, to taste
  • oil to taste


  • For the kadaif
    Season the salmon with salt and pepper and wrap it in the kadaif pastry sheets. Spread with butter and put into the oven at 170º until cooked as desired (it should be lightly pink in the middle). Reserve.
  • For the little vegetable rolls
    Cut the vegetables into julienne and sauter them in the oil by turns. Reserve. Open the sheets of phyllo pastry, arrange the vegetables carefully in them and roll up. Spread the rolls with butter and bake in the oven until golden (approximately 10 minutes).
  • Cut the salmon and vegetable rolls diagonally and plate to taste with the varied purees.

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