I'm thinking of doing a salmon strudel using fresh salmon fillets. Would like to include spinach and mushrooms. So a couple of questions:
What do you think would work better - phyllo or puff pastry?
As for the filling, I was thinking I'd cook some sliced mushrooms in butter. Wilt some spinach (squeeze out excess water). Layer these on pastry and top with raw salmon fillet. Roll up and bake. Do you think this would work? Or would the salmon release too much liquid and turn the pastry soggy? I'd prefer to not have to precook the salmon. Maybe a layer of rice or couscous or bread crumbs? What do you think?