SALMON STRUDELS
Provided by Food Network
Number Of Ingredients 22
Steps:
- In a saucepan melt butter over medium heat. Cook onion and mushrooms, stirring occasionally, for 5 minutes or until softened. Add stock, water, salt and pepper. Bring to a boil. Add wild rice, return to boil. Reduce heat, cover and simmer for 35 minutes. Stir in long-grain rice, simmer, covered, for 25 minutes or just until liquid is absorbed and rice is tender. Let cool.
- Trim spinach, rinse, shaking off excess water. In saucepan with just the water clinging to leaves, cook spinach over medium heat for 8 minutes or until wilted. Drain in sieve, pressing out moisture. Chop, toss with lemon juice and nutmeg. Cut salmon crosswise into 4 pieces. Separate some skin from flesh. Holding skin, insert knife at 45 degree angle. Slide along to cut fillet from skin.
- Lay 1 sheet of phyllo pastry on work surface, keeping remaining phyllo pastry on work surface covered with damp cloth. Brush with about 2 teaspoons of the butter. Place second sheet on top. Brush with butter.
- About 1-inch from 1 long side of pastry, spoon 1/2 cup rice mixture lengthwise into 3-inch wide strip, leaving a 4-inch border at each short side. Arrange 1/4 of the spinach over rice. Top with 1 piece of salmon.
- Fold 1-inch border over filling, fold each side over and roll up. Place, seam side down, on greased baking sheet. Brush with butter. Repeat with remaining ingredients to form 4 packages. Bake in preheated 425 degree oven for 15 to 20 minutes or until golden.
- Meanwhile, in saucepan, boil vinegar, wine, shallots, salt and pepper for 5 minutes or until reduced to 2 tablespoons. Reduce heat to low. Vigorously whisk in butter, a few cubes at a time, until thickened and smooth. Stir in parsley. Serve with salmon packages.
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Big brain Govi
[email protected]I made these salmon strudels for my family and they were a huge success! The strudels were crispy on the outside and flaky on the inside, and the salmon filling was moist and flavorful. I will definitely be making these again.
Nollywood Movie TV
[email protected]These strudels were a bit more work than I expected, but they were worth it. They were absolutely delicious and everyone at my party raved about them. I will definitely be making them again.
Nasro Siciid
[email protected]These strudels were easy to make and turned out great! The salmon was cooked perfectly and the dill sauce was delicious. I will definitely be making these again.
Rehaan Iqbal
[email protected]These strudels were delicious! The salmon was cooked perfectly and the dill sauce was amazing. I would definitely recommend this recipe.
Arafat Sheikh
[email protected]I'm not a huge fan of salmon, but I really enjoyed these strudels. The pastry was flaky and the salmon filling was flavorful. I would definitely make these again.
sylvester jenkins
[email protected]These strudels were easy to make and turned out great! The salmon was cooked perfectly and the dill sauce was delicious. I would definitely recommend this recipe.
Sajid tajwani
[email protected]These strudels were a bit more work than I expected, but they were worth it. They were absolutely delicious and everyone at my party raved about them. I will definitely be making them again.
Fredrick King
[email protected]I made these salmon strudels for my family and they were a huge success! The strudels were crispy on the outside and flaky on the inside, and the salmon filling was moist and flavorful. I will definitely be making these again.
Shashunitah Shaftav
[email protected]These strudels were easy to make and turned out so beautiful. I was worried they would be too fishy, but they were actually very mild and flavorful. Everyone loved them!
super drift
[email protected]I'm not usually a fan of fish, but these salmon strudels were delicious! The salmon was cooked perfectly and the dill sauce was amazing. I highly recommend this recipe.
Shannon Martin
[email protected]These salmon strudels were a hit at my dinner party! The flaky pastry and the creamy salmon filling were perfect together. I will definitely be making these again.