Per Se-Inspired Salmon & Dill Cornets

Instructions

1. 1

   Preheat your oven to 375°F (190°C).

2. 2

   Prepare cone molds: Cut 8-10 pieces of aluminum foil, approximately 6x6 inches (15x15 cm). Shape each piece into a cone, crimping the seam to ensure it holds its shape. These will be your forms for the phyllo.

3. 3

   Prepare phyllo cones: Carefully unroll the thawed phyllo dough on a clean, dry surface. Keep unused sheets covered with a damp towel to prevent them from drying out. Stack 3-4 sheets of phyllo on top of each other, brushing melted butter generously between each layer. Trim the stack to roughly 4-inch (10 cm) wide strips. You should get 2-3 strips per stack.

4. 4

   Take one buttered phyllo strip and gently wrap it around one of your aluminum foil cone molds, starting from the pointed end and overlapping slightly as you go up. Brush the outer layer with more melted butter. Repeat with the remaining phyllo strips and cone molds until you have 8-10 cones.

5. 5

   Place the phyllo-wrapped cones seam-side down on a baking sheet. Bake for 10-12 minutes, or until golden brown and crisp. Carefully remove from the oven and let cool completely on a wire rack. Once cool, gently twist and slide the aluminum foil molds out of the phyllo cones.

6. 6

   Prepare the salmon tartare: Pat the salmon fillet very dry with paper towels. Using a very sharp knife, finely dice the salmon into small, even pieces (about 1/4 inch or 0.5 cm). Ensure all connective tissue and dark spots are removed.

7. 7

   In a medium bowl, combine the diced salmon, minced shallot, minced capers, chopped dill, chopped chives, crème fraîche, lemon juice, and Dijon mustard (if using). Season with salt and white pepper to taste. Gently fold all ingredients together until just combined. Do not overmix. Taste and adjust seasonings if necessary.

8. 8

   Cover the salmon tartare and refrigerate for at least 15-20 minutes to allow the flavors to meld and to keep it chilled.

9. 9

   Just before serving, spoon or pipe the salmon tartare into each cooled phyllo cone. A piping bag with a wide tip or a small spoon works well for neat filling. Garnish with a small sprig of fresh dill or a sprinkle of chives.

10. 10

    Serve immediately for best crispness of the cones.