members recipes

I first made this as an appetizer as small packages, but larger ones would do well for lunch served with a side salad. The blend of smoked Salmon with a touch of Dill and Lemon with asparagus is just the right combination. I have had rave reviews any time I cook it and the recipe can be modified with more or less of each part of filling.

Ingredients
250 g Cream Cheese
1/2 English Cucumber shredded to get 3 tablespoons of juice
1 tablespoon of the cucumber from above
2 Green (Spring) onions finely chopped
12 Leaves Lemon balm, finely chopped
2 tablespoons finely chopped Dill
500 g thin sliced smoked salmon
18 stalks blanched asparagus.
Package of frozen Phyllo Pastry

Method
Preheat oven to 430 degrees.
Shred cucumber by grating with a fine grater. Squeeze through a seive to get the juice out of it. Finely chop the dill, lemon balm and onion.
Put the Cream cheese, Cucumber juice, spring Onion, Lemon Balm, Dill and the shredded cucumber in a bowl. Blend with an electric hand blender until a smooth paste is formed. If it is too thick add a bit more of the cucumber juice. Salt and pepper to taste
Lay out the Phyllo pastry and brush on melted butter. Fold sheet in 1/2 and put on another sheet, baste in butter again and fold.
On the 1/2 sized sheet, spread approx. 2 tablespoons of the cream cheese mixture.
Put 2-3 thin slices of smoked salmon on the spread, in the middle of the pastry.
Lay 2 pieces of asparagus side by side on top of the salmon.
Fold the phyllo into a long \"bundle\", like an egg roll. Again packages can be as small or as large as desired.
Cook on an ungreased baking sheet for about 20 minutes at 430 degrees. Or until pastry is a nice golden colour.
Serve alone with a small sponfull of the spread, garnish as desired.
Or serve with a side salad as part of a nutricious lunch.