NEW SALMON COULBIAC

By akselden

Ingredients

• 1/2 pound white mushrooms
• 2 tablespoons low-fat, low cholesterol butter substitute
• 2 tablespoons minced shallots
• 1 cup Cooked barley (cook until Just
• ten der; do not overcook)
• 1/4 CUP chopped fresh dill
• 2 tablespoons "light" sour cream
• Salt and black pepper, to taste
• 8 sheets phyllo pastry, 16 x 12 inches (thawed, If frozen)
• 8 tablespoons melted low-fat, low-
• cholesterol butter substitute
• 1 pound salmon fillets (skinned and
• boned), cut into 8 pieces crosswise, 2 1/2 x 1 inch
• 8 large sprigs of dill (for garnish)

Preparation

Step 1

1. Preheat oven to 375°F. Lightly butter a baking sheet.
2. Trim the mushroom stems and wipe caps clean with a damp paper towel. Chop coarsely.
3. Melt the butter substitute in a nonstick skillet over low heat. Add shallots and cook, stirring for 2 minutes. Raise heat to medium add the chopped mushrooms and cook, stirring, for 3 minutes. Remove to a bowl and cool slightly.
4. Fold in barley, chopped dill-and sour cream. Season with salt and pepper.
5. Unroll the phyllo and cover with a damp kitchen towel. Working quickly (as phyllo dries easily), place one sheet on a clean, flat surface, with the long end facing you
6. Brush with melted butter substttute. Fold right-handed short side over to left side. Brush again with butter substitute.
7. Place one-eighth of the mushroom mixture along the new short end facing you, 11/2 inches from the bottom side edges. Place piece of salmon atop mushroom mixture. Fold the bottom 1 1/2 inches of phyllo over the salmon and fold in the sides 11/2 inches lengthwise, Continue to roll away from you like an egg roll, brushing any uncoated surfaces of phyllo with melted butter substitute. Place seam-side down on baking sheet. Cover with another damp towel. Repeat with remaining ingredients to make 7
more rolls. (See note below.)
8. Bake for 15 minutes or until phyllo is golden. Serve immediately, garnished with dill sprigs.
Serves 8. Per serving: 311 calories, 199
fat, 32mg cholesterol
NOTE: Recipe can be made several hours ahead through Step 7. Cover with a damp towel and wrap well with plastic wrap. Refrigerate. Remove from refrigerator 1/2 hour before baking.