Home Cooking

Salmon strudel - a success story!


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Salmon strudel - a success story!

Nyleve | Mar 29, 2006 06:57 PM

So I did the strudel. And it was absolutely delicious (and easy!). Next time I make this (and I will) I will use the convection option on my oven to brown and crisp the top a little more. Otherwise, I would change nothing. You could assemble this several hours ahead of time and bake just before serving. It would be great for a brunch.

Here's the recipe:

Salmon Strudel with Spinach and Mushrooms

1 tsp. olive oil
1 clove garlic, squished
8 oz. baby spinach leaves
1 tbsp. olive oil
8 oz. mushrooms, thinly sliced
2 green onions, chopped
4 sheets phyllo pastry
1 tbsp. bread crumbs
1/3 cup butter
1 tbsp. chopped fresh dill
1 tbsp. chopped fresh parsley
1 lb. salmon fillets (cut portions 2-inches wide)
salt and pepper

Heat the 1 tsp. olive oil in a large pot with the garlic. Add baby spinach and cook until thoroughly wilted - and then some. Remove from pot and drain very well to remove as much water as possible. Season with salt and pepper. Set aside.

Heat the 1 tbsp. olive oil in the same pot and cook the mushrooms for about 5 minutes on medium high heat. Add the green onions and continue cooking until mushrooms are starting to brown. Season with salt and pepper and set aside.

Melt the butter and stir in the dill and parsley.

Place a large sheet of waxed paper on a work surface. Lay out one sheet of phyllo and brush with the herbed butter. Place the second sheet on top, brush with butter, then repeat with the remaining phyllo - the top sheet should be brushed with the herbed butter. Now sprinkle the bread crumbs in a line parallel to the long edge of the phyllo but 2-inches from the edges. On this, arrange the salmon fillets, overlapping them so that they form a solid row more or less the same thickness all the way. Stay 2-inches away from the edges of the phyllo. Season with salt and pepper. Pile the mushrooms on top of the salmon, then pile the spinach on top of the mushrooms. Fold in the sides of the phyllo, then roll up using the waxed paper to help do it without tearing the strudel. Transfer to a lightly greased baking sheet.

Bake at 375o F for 35 to 40 minutes or until golden brown.

Probably 4 servings - there were only two of us so we have leftovers for tomorrow's lunch!

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