Salmon Strudel

By Grace Morris & Laura Doerr, Kincardine, Ontario
Difficulty: Intermediate Prep Time 15 min Cook Time 25 min Rest Time 5 min Total Time 45 mins
Servings: 4

Ingredients

Ingredients:

Rice:

Sauce:

Instructions

Rice:

  1. 1

    In saucepan, melt butter over medium heat, cook onion and mushrooms, stirring occasionally for 5 minutes or until softened.

  2. 2

    Add stock, water, salt and pepper bring to boil. Add wild rice return to boil. 

  3. 3

    Reduce heat, cover and simmer for 35 minutes.

  4. 4

    Stir in long grain rice, simmer covered for 25 minutes. or just until liquid is absorbed and rice is tender. Let cool.

Strudel:

  1. 1

    Trim spinach, rinse shaking off excess water. 

  2. 2

    Cook spinach with just the water clinging to leaves over medium heat for 8 minutes or until wilted. Drain in sieve, pressing out moisture. 

  3. 3

    Chop, toss with lemon juice and nutmeg.

  4. 4

    Cut salmon crosswise into 4 pieces. Remove the skin from the fillets.

  5. 4

    Lay 1 sheet of phyllo on work surface, keeping remaining phyllo covered with plastic wrap and damp towel to prevent drying out. Brush with about 2 tsp of the butter.

    Place the second sheet on top, brush with butter.

  6. 5

    About 1 inch from long side pastry, spoon 1/2 cup rice mixture lengthwise in 3 inch wide strip, leaving 4 inch border at short sides.

    Top with one quarter of the spinach. Top with 1 piece of salmon.

  7. 6

    Fold 1 inch border over filling; fold each side over and roll up.

    Place seam side down, on greased baking sheet. Brush with melted butter.

    Repeat to form 4 packages.

  8. 6

    Bake in 425F oven fir 15 to 20 minutes or until golden.

Sauce:

  1. 1

    Meanwhile in saucepan, boil vinegar, wine, shallots, salt and pepper for 5 minutes of until reduced to 2 tbsp.

  2. 2

    Reduce heat to low, vigorously whisk in butter, a few cubes at a time, until thickened. 

  3. 4

    Stir in parsley. Serve with salmon.

Keywords: Salmon, Dinner
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