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1.
Preheat oven to 375F (190C)
2.
Rinse and drain the chard. Remove the stems, trim and discard
woody bottoms, chop the rest and set aside. Coarsely chop
the leaves
3.
Heat 50 ml (1 tbsp.) of the oil in a skillet over low heat.
Add the onion and saute until wilted. Stir in the chard stems
and cook 3 minutes.
4.
Stir in the chard leaves and the drained salmon, breaking
it up into pieces. Drain off excess liquid and transfer mixture
into a bowl. Season with salt and pepper. Stir in Jarlsberg,
15 ml (1 tbsp.) of the crumbs and the Parmesan. Set aside.
5.
Stir the butter and remaining 15 ml (1 tbsp.) olive oil together
in a small bowl.
6.
Open the phyllo sheets on a work surface. Brush first sheet
with some butter/oil mixture. Sprinkle with 5 ml (1 tsp) of
the crumbs.
7. Top with 3 more sheets of phyllo, brushing each with butter
and sprinkling each with crumbs. Top with another sheet, (4
in total) and brush it with butter.
8.
Spoon 1⁄2 the filling along one short end of the phyllo, leaving
about 1 1⁄2 inches without filling on each side. Fold the
long sides in, overlapping the filling by 1 1⁄2 inches, to
enclose the ends of the filling. Roll up the phyllo and filling
over onto itself to form a strudel roll. Repeat with remaining
phyllo and filling.
9. Place both strudels on a baking sheet seam side down and
brush the tops with any remaining butter and oil. Bake until
deep golden, 25 minutes. Let the strudel stand for 5 minutes
before slicing and serving.
10.
Serve with Tuna Pepper Sauce.
(Serves
5)
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