Salmon Strudel Recipes

EASY SMOKED SALMON AND LEEK STRUDEL

Steps:

• Heat the oven to 200°C/180°C fan/gas 6. Heat a frying pan with 1 tbsp of the oil, add the shallots and leeks and fry gently, stirring occasionally, over a low heat for 10 minutes until starting to soften.
• Turn up the heat and add the cider, bubble to reduce over the heat for a few minutes, then stir in the cream cheese and lemon juice.
• Simmer for a few more minutes until the vegetables are tender, then remove from the heat and stir in the salmon. Season with black pepper, but don't add salt (the smoked salmon will be salty).
• Brush each sheet of filo lightly with oil and lay on top of each other on a lightly floured work surface, so the sheets stick together. Spoon the salmon and leek mixture along the centre of the pastry, lengthways, in a 8-10cm wide line (see tip). Leave 4cm of the pastry uncovered at each end so you can tuck in the filo to seal.
• Brush the pastry with a little more oil, then fold over one of the long edges of filo to cover the filling. Fold in the short ends of the pastry, then carefully roll the strudel onto the rest of the pastry to fully enclose and complete the strudel shape. Slide the strudel onto a baking sheet, brush it with a little more oil, then bake for 25-30 minutes until golden and crisp. Sprinkle with parsley and serve with lemon wedges and steamed green vegetables, if you like.

SALMON STRUDELS

Steps:

• In a saucepan melt butter over medium heat. Cook onion and mushrooms, stirring occasionally, for 5 minutes or until softened. Add stock, water, salt and pepper. Bring to a boil. Add wild rice, return to boil. Reduce heat, cover and simmer for 35 minutes. Stir in long-grain rice, simmer, covered, for 25 minutes or just until liquid is absorbed and rice is tender. Let cool.
• Trim spinach, rinse, shaking off excess water. In saucepan with just the water clinging to leaves, cook spinach over medium heat for 8 minutes or until wilted. Drain in sieve, pressing out moisture. Chop, toss with lemon juice and nutmeg. Cut salmon crosswise into 4 pieces. Separate some skin from flesh. Holding skin, insert knife at 45 degree angle. Slide along to cut fillet from skin.
• Lay 1 sheet of phyllo pastry on work surface, keeping remaining phyllo pastry on work surface covered with damp cloth. Brush with about 2 teaspoons of the butter. Place second sheet on top. Brush with butter.
• About 1-inch from 1 long side of pastry, spoon 1/2 cup rice mixture lengthwise into 3-inch wide strip, leaving a 4-inch border at each short side. Arrange 1/4 of the spinach over rice. Top with 1 piece of salmon.
• Fold 1-inch border over filling, fold each side over and roll up. Place, seam side down, on greased baking sheet. Brush with butter. Repeat with remaining ingredients to form 4 packages. Bake in preheated 425 degree oven for 15 to 20 minutes or until golden.
• Meanwhile, in saucepan, boil vinegar, wine, shallots, salt and pepper for 5 minutes or until reduced to 2 tablespoons. Reduce heat to low. Vigorously whisk in butter, a few cubes at a time, until thickened and smooth. Stir in parsley. Serve with salmon packages.

SALMON AND SPINACH STRUDEL

Steps:

• In a saucepan cook the spinach according to the package instructions, drain it, and let it cool. When the spinach is cool enough to handle, squeeze it dry by handfuls, transferring it as it is squeezed to a bowl. (The spinach should be very dry.) In the saucepan cook the onion and the fennel bulb and seeds in 2 tablespoons of the butter over moderate heat, stirring, until the vegetables are softened, stir in the flour, and cook the mixture, stirring, for 1 minute. Add the milk and apéritif and cook the mixture, stirring, for 3 minutes. (The mixture will be extremely thick.) Stir the fennel mixture into the spinach with 1/2 cup of the Parmesan and salt and pepper to taste. The filling may be made 1 day in advance and kept covered and chilled.
• In a non-stick skillet melt 1 tablespoon of the remaining butter over moderately high heat until the foam subsides and in it sauté the salmon steaks, patted dry and seasoned with salt and pepper, for 1 minute on each side. Add the water to the skillet and cook the salmon, covered, over moderately low heat for 5 to 6 minutes, or until it is just cooked through. Remove the skillet from the heat and let the salmon cool. Discard the skin from the salmon, halve the steaks, and discard the bones. In a small bowl stir together the remaining 2 tablespoons Parmesan and the bread crumbs.
• Preheat the oven to 425°F. In a small saucepan melt the remaining 5 tablespoons butter. On a work surface arrange two 20-inch-long sheets of wax paper with the long sides slightly overlapping and facing you. Put 1 sheet of the phyllo on the wax paper, brush it with some of the butter, and sprinkle it with about 2 teaspoons of the Parmesan crumbs. On this, layer, brush, and sprinkle 4 more sheets of the phyllo in the same manner and lay the sixth sheet on top.
• Spread the spinach filling in a 3-inch-wide strip, mounding it on the phyllo 4 inches above the near long side, leaving a 2-inch border at each end, and arrange the salmon on top, pressing it gently into the filling. Using the wax paper as a guide, lift the bottom 4 inches of the pastry over the filling, fold in the ends, and roll up the strudel tightly. Transfer the strudel carefully, seam side down, to a lightly buttered baking sheet, brush it with the remaining butter, and bake it in the lower third of the oven for 25 minutes, or until it is golden. Let the strudel cool to warm on the baking sheet on a rack. The strudel may be made 1 day in advance and kept covered loosely and chilled. Reheat the strudel in a preheated 400°F. oven for 15 minutes. Serve the strudel warm, cut into 1-inch slices with a serrated knife, with the lemon wedges.

SALMON STRUDEL

Steps:

• Marinate salmon in olive oil, orange and lemon zest and dill for 6 hours. Wrap each piece of fish tightly in grape leaves. Lay out 1 piece of filo and butter lightly with pastry brush. Place fish at one end and fold outer edges of filo over salmon. Begin rolling salmon in filo buttering between each roll. Repeat process with remaining salmon and bake in a preheated 450 degree oven until golden brown, about 6 to 8 minutes.

SALMON STRUDEL

Steps:

• 1. Preheat oven 350 degrees. Spray baking sheet with Pam. Set aside. 2. Combine all ingredients, except Salmon. Mix well. Gently fold in salmon so it stays in chunks. 3. Place one sheet of dough on work surface. Spray lightly with Pam and place 2nd sheet on top. Spray and repeat with other two sheets. 4. Pace the salmon mixture in a long cylinder shape along the side of the phyllo nearest you leaving a 1 1/2 inch border on the short ends and the side closest to you. Roll up jelly-roll style, folding in the short ends to seal. Tranfer the roll to the baking sheet, then spray and roll lightly with spray. 5. Bake until lightly browned, 25-28 minutes. Let strudel stand 5 minutes, cut into pieces.