Salmon Triangles – Crispy Outside, Creamy Inside

Steps

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1. 1
   In a bowl, add spreadable cheese and soften slightly. Add fresh parsley, chopping finely and adding more if needed. Mix in lime zest and combine thoroughly.
   ▶ ≈0:28
2. 2
   Take two sheets of phyllo pastry. Brush the first sheet lightly with olive oil and lay the second sheet on top.
   ▶ ≈3:24
3. 3
   Divide the layered sheets into three equal strips.
   ▶ ≈4:24
4. 4
   Place a spoonful of filling at one end of each strip. Fold repeatedly corner-to-corner to form a tight triangle, flipping and folding until the entire strip is consumed into a compact triangular packet.
   ▶ ≈5:30
5. 5
   Arrange all triangles on a baking sheet, lightly brush with olive oil, and sprinkle with poppy seeds.
   ▶ ≈6:24
6. 6
   Bake in a static (non-convection) oven at 200°C for about 20 minutes until golden brown.
   ▶ ≈6:53
7. 7
   For the sauce: in a bowl, whisk cornstarch and water together while cold to avoid lumps. Add lime juice, honey, salt, and one whole hot chili pepper.
   ▶ ≈7:06
8. 8
   Transfer the sauce to the stovetop and heat, stirring frequently. Once it reaches a good consistency, remove from heat—it will thicken further as it cools.
   ▶ ≈9:27
9. 9
   Once the sauce has cooled, stir in additional lime zest. Taste and adjust seasoning if needed.
   ▶ ≈9:55
10. 10
    Plate the baked triangles and serve with the lime sauce on the side or drizzled on top.
    ▶ ≈11:02