Phyllo Wrapped Wild Salmon Strudel
Serves 5
Ingredients
| 1 bunch | spinach | 1 bunch |
| 30 ml | oil | 2 tbsp. |
| 1 | medium onion, chopped | 1 |
| 1 can | Ocean's Pink Salmon (213g), drained | 1 can |
| salt and pepper to taste | ||
| 125 ml | Swiss or Jarlsberg cheese, shredded | 1/2 cup |
| 30 ml | dried bread crumbs | 2 tbsp. |
| 30 ml | grated parmesan cheese | 2 tbsp. |
| 60 ml | unsalted butter | 1/4 cup |
| 8 sheets | phyllo dough (12 x 16 inches) thawed | 8 sheets |
Chef's Tips
This is great as a starter or appetizer, using a smaller portion.
The phyllo could be wrapped in a triangle shape or stuffed and enclosed in a dome shape mould or rounded teacup.
Great for advance preparation and freezing individually.
Directions
| 1 | Preheat oven to 375F (190C). |
| 2 | Rinse and drain the spinach. Remove the stems. Coarsely chop the leaves. |
| 3 | Heat 15 ml (1 tbsp.) of the oil in a skillet over low heat. Add the onion and sauté until wilted. Stir in the spinach stems and cook 1 minute. |
| 4 | Stir in 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 2 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 side of the phyllo, leaving about 1 1/2 inches without filling on each end. Fold the long sides in to enclose the ends of the filling. Roll up the phyllo 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. |
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