Small Plates to Share

Kataifi Wrapped Salmon

A favorite appetizer recipe from Galateo & Friends creator, Marco Bonaldo, is suitable for a special dinner or informal gathering. These phyllo wrapped salmon pieces sit on a bed of potato "mayonnaise" that is enhanced by his apple cider vinegar dressing. It's a unique dish but easy to accomplish.


  • 2 eggs
  • Sea Salt
  • 3 potatoes, peeled and cubed
  • ½ cup
  • Juice of 1 lemon
  • 1/4 teaspoon of black pepper
  • 28 oz salmon fillet, sliced into 11/2 oz. fingers
  • 1 lb. kataifi (shredded phyllo dough)
  • 2 passion fruits chopped


Time: 1 hour 45 minutes
  • Put the eggs in a saucepot with cold water to cover and a pinch of salt.
  • Bring to a boil, cover, turn off the heat. Leave them for 8 minutes then refresh in a bowl of ice water. Shell them when cooled.
  • Mash the yolk with the back of a fork. Finely chop the whites.
  • Put the potatoes in a saucepan with cold water to cover and a pinch of salt.
  • Bring to a boil. Cook until easily pierced with a fork. About 20 minutes.
  • Drain.
  • Put them in bowl and mash with a mixer, then add eggs. Keep the mixer running. Slowly pour in the oil. Once all the oil has been incorporated add the apple vinegar. Add the lemon juice.
  • Continue mixing until the sauce emulsifiers.
  • Season to taste with sea salt and black pepper.
  • Preheat the oven to 400°.Line a sheet pan with baking parchment paper.
  • Separate the kataifa into 18 skeins. Keep them under a piece of plastic wrap or damp paper towel while you work.
  • Wrap the salmon pieces with The kataifi pastry. Arrange them on the baking sheet.
  • Bake for 8-10 minutes at 400°F.
  • Chop the passion fruit. Put them in a small oven-proof dish and bake them the oven for 5 minutes.
  • Arrange the salmon slices on the potato mayonnaise and garnish with the grilled passion fruit.
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