Print Options:

Salmon Strudel

Difficulty Intermediate
Time
Prep Time: 15 mins Cook Time: 25 mins Rest Time: 5 mins Total Time: 45 mins
Servings 4
Ingredients
    Ingredients:
  • 2 Packages of Fresh Spinach
  • 1 teaspoon Lemon Juice
  • 1 dash Nutmeg
  • 1 1/2 pound Salmon Filet (1 full filet)
  • 8 Sheets Phyllo Pastry
  • 1/3 cup Butter (melter)
  • Rice:
  • 2 teaspoons Butter
  • 1 Onion (chopped)
  • 3/4 cups Mushrooms (sliced)
  • 3/4 cups Vegetable Stock
  • 2/3 cups Water
  • 1/4 teaspoon Salt
  • 1 dash Pepper
  • 1/4 cup Wild Rice (rinsed)
  • 1/3 cup Long Grain Rice
  • Sauce:
  • 1/4 cup White Wine Vinegar
  • 1/4 cup White Wine
  • 2 tablespoons Shallots or Onions (finely minced)
  • 1/4 teaspoon Salt
  • 1/4 teaspoon Pepper
  • 2/3 cups Unsalted Butter (cut in 1/2" cubes)
  • 1 tablespoon Fresh Parsley (chopped)
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.

  5. Strudel:
  6. 1

    Trim spinach, rinse shaking off excess water. 

  7. 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. 

  8. 3

    Chop, toss with lemon juice and nutmeg.

  9. 4

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

  10. 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.

  11. 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.

  12. 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.

  13. 6

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

  14. Sauce:
  15. 1

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

  16. 2

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

  17. 4

    Stir in parsley. Serve with salmon.

Keywords: Salmon, Dinner