|
Salmon Strudel
1/2 cup sour cream
3 Tablespoons oil packed sun dried tomatoes, drained
1 each garlic clove
1 Tablespoon oregano leaves, fresh
Salt
Pepper
1/4 cup butter
2 tablespoons fresh herbs, minced (chives and parsley
work well)
1 pound salmon fillets, cut in 2-1/2 inch strips
6 Phyllo leaves
3 Tablespoons basil pesto
Place sour cream, sun dried tomatoes, garlic, oregano, and salt
and pepper to taste in food processor. Process until smooth and
until tomatoes, garlic and oregano are well incorporated.
Melt butter and add minced herbs.
On a sheet of parchment or waxed paper place 1 phyllo leaf, with
widest side facing you. Brush with herbed butter to cover entire
surface. Repeat with remaining phyllo leaves.
Spread sour cream/tomato mixture on phyllo approximately 2-1/2
inches from edge facing you. Make a strip approximately as wide
as your salmon strips. Leave 1-1/2 inches on each end free of
the sour cream mixture.
Lay salmon strips on top of sour cream mixture, overlapping as
necessary to ensure even thickness of salmon.
Rub top of salmon with pesto sauce to coat evenly.
Fold edge closest to you over the salmon. Using the parchment paper,
continue to roll the salmon into a strudel 'log' until phyllo is gone. Fold ends
under.
Carefully place the strudel on parchment lined baking tray.
Refrigerate for at least 1/2 an hour. This step is very important to assure
flaky layers.
Preheat oven to 400 degrees. Bake strudel for 15 to 20 minutes or
until golden brown. Cut off ends of strudel, then cut into 4 equal
slices.
   
|
