Salmon Strudel
Ingredients
Ingredients:
Rice:
Sauce:
Instructions
Rice:
1
In saucepan, melt butter over medium heat, cook onion and mushrooms, stirring occasionally for 5 minutes or until softened.
2
Add stock, water, salt and pepper bring to boil. Add wild rice return to boil.
3
Reduce heat, cover and simmer for 35 minutes.
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
Trim spinach, rinse shaking off excess water.
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
Chop, toss with lemon juice and nutmeg.
4
Cut salmon crosswise into 4 pieces. Remove the skin from the fillets.
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.
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.
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.
6
Bake in 425F oven fir 15 to 20 minutes or until golden.
Sauce:
1
Meanwhile in saucepan, boil vinegar, wine, shallots, salt and pepper for 5 minutes of until reduced to 2 tbsp.
2
Reduce heat to low, vigorously whisk in butter, a few cubes at a time, until thickened.
4
Stir in parsley. Serve with salmon.