Recipe courtesy of Emeril Lagasse
Print
Total:
37 min
Prep:
25 min
Cook:
12 min

Ingredients

  • 1 (8-ounce) wheel of Brie cheese
  • 1/2 pound of sliced smoked salmon
  • 1 baguette, sliced into 1/2-inch pieces and lightly toasted
  • 1/2 cup dried ground mustard
  • 1/2 cup white granulated sugar
  • 1/4 cup rice wine vinegar
  • 1/4 cup prepared yellow mustard
  • 1 tablespoon sesame oil
  • 2 tablespoons soy sauce
  • 1 1/2 teaspoons paprika
  • 1/4 teaspoon cayenne
  • 3 sheets of phyllo dough
  • 1/4 cup melted butter
  • 1/4 cup chopped fresh mild herbs

Directions

Preheat the oven to 400 degrees F. In a mixing bowl, whisk the dried ground mustard, sugar, rice wine vinegar, yellow mustard, sesame oil, soy sauce, paprika and cayenne. Mix thoroughly. Set the mixture aside. Lay the three pieces of phyllo dough down on a flat surface. Brush the ends of the dough with the melted butter. In the center of the phyllo dough, spread some of the mustard. Sprinkle the circle of mustard mixture with the chopped herbs. Season the salmon with salt and pepper. Wrap the wheel of brie with the sliced salmon, the salmon will overlap each other. (Wrap the cheese like a package) Place the salmon wrapped brie in the center of the mustard/herb circle. Fold two of the ends of phyllo in towards the center of the dough. Fold the remaining ends in, forming a package, seal completely. Turn the dough out onto a parchment lined sheet pan. (the folded edges of the dough should be on top of the parchment paper) Lightly brush the dough with the butter. Place the pan in the oven and bake until golden brown, about 10 to 12 minutes. Remove from the oven and cool slightly, before slicing. Serve on croutons with the remaining mustard sauce.

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