Salmon Triangles

Method

1. Prepare the filling: in a bowl, put the cream cheese and soften it slightly with a spoon.
2. Add the chopped parsley and lime (or lemon) zest and mix.
3. Chop the smoked salmon and add it to the cheese mixture. Mix well and adjust seasoning (taste).
4. Take two sheets of phyllo dough. Brush the first sheet lightly with oil and place the second sheet on top.
5. Cut the phyllo dough into three rectangular strips (cut in half and half again, or into three equal parts).
6. For each strip, form a triangle: take a corner and fold it over to form a triangle, continuing to the end of the strip, sealing well.
7. Arrange the triangles on a baking sheet lined with parchment paper. Brush with oil and sprinkle with poppy seeds.
8. Bake in a preheated static oven at 200°C for about 20 minutes, until golden.
9. Meanwhile, prepare the sauce: in a bowl, at cold temperature, mix water and cornstarch until the starch dissolves.
10. Add the juice of one lime, honey, chili (optional), and a couple of pinches of salt. Mix.
11. Transfer the mixture to a small saucepan and place over heat. Heat while stirring until the sauce thickens. Remove from heat when it reaches the desired density (it will thicken further as it cools).
12. Add another grating of lime zest and mix.
13. Serve the triangles warm with the sauce.