Makes 4 servings

There’s something to be said about a fish that swims a hundred kilometers up-stream only to perish—we’ll drink to that and you should too. Vodka and salmon are natural partners. Their flavors combine to create something wonderful. This recipe is to blame for starting this whole book thing and still one of our favorites.

1. Preheat oven to 350°F (180°C). Coat 4 medium-sized ramekins (6 oz/175 mL) or muffin tins with cooking spray or melted butter.
2. Brush each sheet of Phyllo with melted butter and stack one on top of the other. Cut phyllo layers into 4 equal squares and place each stack into a ramekin. Bake for 15 minutes or until edges are golden and pastry is crisp throughout. Remove from oven and place ramekins on rack to cool.
3. In a small bowl, combine olive oil, lemon juice, vodka, Worcestershire sauce and cayenne. Set aside. In a medium bowl, combine salmon, onion and capers. Add olive oil mixture and dill and toss well to combine.
4. Remove phyllo cups from ramekins and line each with a radicchio leaf. Fill cups with salmon mixture and serve.

Phun with Phyllo

Phyllo is a versatile paper-thin pastry that can be used for both sweet and savory dishes. Following the 3 tips below will ensure great results every time. Leftover Phyllo can be stored in the freezer for about a month.

1. Defrost frozen Phyllo overnight in the refrigerator. Defrosting at room temperature may cause condensation to form between the sheets and may cause them to stick together.
2. Prevent the Phyllo from drying out by placing a clean, damp towel over it while working on a single sheet.
3. When assembling Phyllo, brush each sheet with olive oil or clarified butter. For extra flavor, brush with brown butter.