Salmon Strudels

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    • 2 tablespoons butter
    • 1 onion, chopped
    • 3/4 cup sliced mushrooms
    • 3/4 vegetable stock
    • 2/3 cup water
    • 1/4 teaspoon salt
    • Pinch pepper
    • 1/4 cup wild rice, rinsed
    • 1/3 long-grain rice
    • 20 ounces fresh spinach
    • 1 teaspoon lemon juice
    • Pinch nutmeg
    • 1 (1 1/2 pounds) salmon fillet
    • 8 sheets phyllo pastry
    • 1/3 cup butter, melted
    • 1/4 cup white wine vinegar
    • 1/4 cup white wine
    • 2 tablespoons finely minced shallots or onion
    • 1/4 teaspoon salt
    • 1/4 teaspoon pepper
    • 2/3 cup butter, cut into 1/2-inch cubes
    • 1 tablespoons chopped fresh parsley


    Step 1

    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.

    Step 2

    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.

    Step 3

    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.

    Step 4

    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.

    Step 5

    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.

    Step 6

    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.

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