Title: Smoked Salmon, Leek, and Dill Strudels
Categories: Smoke Pastry Salmon
Yield: 4 Servings

		Vegetable oil spray
1		Clove garlic, minced
4	oz	Smoked salmon, minced
1		Scallion, finely sliced
1/2	c	Nonfat ricotta
1/4	c	Nonfat sour cream
1	ts	Grated lemon zest
2	ts	Fresh lemon juice
		Freshly ground black pepper
6		Sheets phyllo pastry
		Butter-flavored vegetable
		Oil spray
3	tb	Corn-bread stuffing, finely
		Crushed in a processor
		Parsley sprigs or dill for
		Garnish

Spray phyllo pastry with butter-flavored vegetable oil rather than brushing them with butter to avoid unnecessary fat. Place a slightly damp towel over the phyllo to keep it moist while working and use kitchen shears to cut the dough.

Preheat oven to 375 degrees F.

Spray a baking sheet with vegetable oil. In a medium bowl, combine the garlic, salmon, scallion, ricotta, sour cream, lemon zest, lemon juice, and pepper and mix well.

Spray 1 sheet of phyllo with vegetable oil and sprinkle with 1 tablespoon of corn-bread crumbs. Top with a second sheet of phyllo. Cut phyllo into 6 equal strips, about 1-1/2 inches wide and 8 inches long. Place 2 teaspoons of the salmon mixture at one end of each strip and fold the corner over the filling, making a triangle. Continue folding (as if folding a flag) to create a many- layered filled triangle. Lightly spray the triangle and place on a baking sheet. Repeat the process to yield 20 to 24 triangles. Do not crowd on the baking sheet. Bake 12 to 17 minutes or until light brown and crispy.

Cut each triangle in half and garnish with parsley or dill. From: "Timothy Green"

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