Phyllo Wrapped Wild Salmon Strudel
An impressive entree or appetizer.
- 1 bunch spinach
- 2 tbsp oil
- 1 medium onion, chopped
- 1 can (213g) Ocean’s Pink Salmon, drained
- salt and pepper to taste
- ½ cup Swiss or Jarlsberg cheese, shredded
- 2 tbsp dried bread crumbs
- 2 tbsp Parmesan cheese, grated
- ¼ cup unsalted butter, melted
- 8 sheets (12″x16″) phyllo dough, thawed
- Preheat oven to 375°F (190°C).
- Rinse and drain the spinach. Remove the stems. Coarsely chop the leaves.
- Heat 1 tablespoon of the oil in a skillet over low heat. Add the onion and sauté until softened and translucent. Stir in the spinach and cook 1 minute or until completely wilted.
- 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, 1 tablespoon of the bread crumbs and the Parmesan. Set aside.
- Stir the butter and remaining 1 tablespoon of olive oil together in a small bowl.
- Open the phyllo sheets on a work surface. Brush first sheet with some butter/oil mixture. Sprinkle with 1 teaspoon of the crumbs.
- 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.
- Spoon ½ the filling along one side of the phyllo, leaving about 1½ 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.
- 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.
Tips and Tricks
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.