Salmon Strudels Recipes

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CANADIAN SALMON STRUDELS



Canadian Salmon Strudels image

Few things say Canadian more readily than salmon and wild rice. Combined with flaky phyllo pastry, earthy mushrooms and tender spinach, the patriotic duo is transformed into a heavenly package designed specifically for entertaining occasions. This is a dynamite entrée for special dinners, always earning high praise and well satisfied appetites. The strudels can be assembled up to four hours ahead.

Provided by Olha7397

Categories     Canadian

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 21

2 (10 ounce) packages fresh spinach
1 teaspoon lemon juice
1 pinch nutmeg
1 (1 1/2 lb) salmon fillets
8 sheets phyllo pastry
1/3 cup butter, melted
2 teaspoons butter
1 onion, chopped
3/4 cup sliced mushrooms
3/4 cup vegetable stock
2/3 cup water
1/4 teaspoon salt
1 pinch pepper
1/4 cup wild rice, rinsed
1/3 cup long grain rice
1/4 cup white wine vinegar
1/4 cup white wine
2 tablespoons finely minced shallots or 2 tablespoons onions
1/4 teaspoon salt and pepper
2/3 cup unsalted butter, cut in 1/2 inch cubes
1 tablespoon chopped fresh parsley

Steps:

  • FOR THE RICE: In 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 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, cook spinach, with just the water clinging to leaves, 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 remove fillet.
  • Lay 1 sheet of phyllo on work surface, keeping remaining phyllo covered with plastic wrap and damp towel to prevent drying out. Brush with about 2 teaspoons of the butter. Place second sheet on top; brush with butter.
  • About 1 inch from long side of pastry, spoon 1/2 cup rice mixture lengthwise into 3-inch wide strip, leaving 4-inch border at short sides. Top with one-quarter of the spinach. 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 to form 4 packages. Bake in 425°F oven for 15 to 20 minutes or until golden.
  • SAUCE: 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. Stir in parsley. Serve with salmon. Makes 4 servings.
  • TIP: Remove all the pin bones from the salmon before separating the skin from the flesh. Do this by running the straight, dull edge of a knife across flesh side of fillet. This raises the pin bones, making them easy to extract with tweezers.
  • Canadian Living Cooks Step by Step.

Nutrition Facts : Calories 894.1, Fat 57, SaturatedFat 32, Cholesterol 215.7, Sodium 698.7, Carbohydrate 50.1, Fiber 5.5, Sugar 2.6, Protein 45.1

SALMON STRUDEL



Salmon Strudel image

Provided by Michael Symon : Food Network

Categories     main-dish

Time 6h18m

Yield 6 servings

Number Of Ingredients 9

12 ounces salmon cut into 2-ounce portions
4 ounces olive oil
1 orange, zested
1 lemon, zested
1 tablespoon chopped dill
12 grape leaves
6 sheets filo dough
4 ounces melted butter
Salt and pepper, to taste

Steps:

  • Marinate salmon in olive oil, orange and lemon zest and dill for 6 hours. Wrap each piece of fish tightly in grape leaves. Lay out 1 piece of filo and butter lightly with pastry brush. Place fish at one end and fold outer edges of filo over salmon. Begin rolling salmon in filo buttering between each roll. Repeat process with remaining salmon and bake in a preheated 450 degree oven until golden brown, about 6 to 8 minutes.

SALMON STRUDELS



Salmon Strudels image

Provided by Food Network

Number Of Ingredients 22

2 tablespoons butter
1 onion, chopped
3/4 cup sliced mushrooms
3/4 vegetable stock
2/3 cup water
1/4 teaspoon salt
Pinch pepper
1/4 cup wild rice, rinsed
1/3 long-grain rice
20 ounces fresh spinach
1 teaspoon lemon juice
Pinch nutmeg
1 (1 1/2 pounds) salmon fillet
8 sheets phyllo pastry
1/3 cup butter, melted
1/4 cup white wine vinegar
1/4 cup white wine
2 tablespoons finely minced shallots or onion
1/4 teaspoon salt
1/4 teaspoon pepper
2/3 cup butter, cut into 1/2-inch cubes
1 tablespoons chopped fresh parsley

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.

FILLED STRUDEL COOKIES



Filled Strudel Cookies image

A sugar-free strudel cookie that is definitely not lacking in flavor. For a richer cookie, substitute sour cream for the plain yogurt. Yum! Very the jam flavor to suit your tastes.

Provided by luba

Categories     Desserts     Cookies     Filled Cookie Recipes

Yield 12

Number Of Ingredients 10

2 ½ cups all-purpose flour
2 teaspoons baking powder
1 cup butter
1 egg, beaten
1 cup plain yogurt
2 (1 gram) packets aspartame sweetener
1 ½ cups sugarless raspberry jam
½ cup raisins
1 cup chopped walnuts
1 egg, beaten

Steps:

  • Sift together flour, baking powder, and sugar substitute. Cut in the margarine until mixture resembles a coarse meal. Add yogurt and egg; mix together to form a firm dough. If dough is too sticky, add a little more flour. Refrigerate dough overnight.
  • Preheat oven to 375 degrees F (190 degrees C).
  • Divide dough into three pieces. On a clean, floured surface, roll out each piece of dough to 1/8 inch thickness. Spread with the sugarless jam, then sprinkle with the nuts and raisins. Roll the dough up tightly like a jelly roll. Brush each roll with beaten egg, and bake for 10 to 15 minutes. Rolls should be golden brown. While they are still hot, cut on a diagonal into 1 inch thick slices, and let cool.

Nutrition Facts : Calories 390.8 calories, Carbohydrate 41 g, Cholesterol 74.3 mg, Fat 23.5 g, Fiber 3.7 g, Protein 6.4 g, SaturatedFat 11 g, Sodium 218 mg, Sugar 16.6 g

SALMON AND SPINACH STRUDEL



Salmon and Spinach Strudel image

Categories     Onion     Bake     Parmesan     Salmon     Pernod     Fennel     Spinach     Winter     Gourmet

Yield Serves 6

Number Of Ingredients 14

two 10-ounce packages frozen chopped spinach
1 cup chopped onion
3/4 cup chopped fennel bulb (sometimes called anise)
2 teaspoons fennel seeds
1 stick (1/2 cup) unsalted butter
2 tablespoons all-purpose flour
1/2 cup milk
2 tablespoons Ricard or other anise-flavored spirit
1/2 cup plus 2 tablespoons freshly grated Parmesan
two 3/4-inch-thick salmon steaks (about 1/2 pound each)
2 tablespoons water
2 tablespoons fine dry bread crumbs
six 18- by 14-inch sheets of phyllo, stacked between 2 sheets of wax paper and covered with a dampened kitchen towel
lemon wedges as an accompaniment

Steps:

  • In a saucepan cook the spinach according to the package instructions, drain it, and let it cool. When the spinach is cool enough to handle, squeeze it dry by handfuls, transferring it as it is squeezed to a bowl. (The spinach should be very dry.) In the saucepan cook the onion and the fennel bulb and seeds in 2 tablespoons of the butter over moderate heat, stirring, until the vegetables are softened, stir in the flour, and cook the mixture, stirring, for 1 minute. Add the milk and apéritif and cook the mixture, stirring, for 3 minutes. (The mixture will be extremely thick.) Stir the fennel mixture into the spinach with 1/2 cup of the Parmesan and salt and pepper to taste. The filling may be made 1 day in advance and kept covered and chilled.
  • In a non-stick skillet melt 1 tablespoon of the remaining butter over moderately high heat until the foam subsides and in it sauté the salmon steaks, patted dry and seasoned with salt and pepper, for 1 minute on each side. Add the water to the skillet and cook the salmon, covered, over moderately low heat for 5 to 6 minutes, or until it is just cooked through. Remove the skillet from the heat and let the salmon cool. Discard the skin from the salmon, halve the steaks, and discard the bones. In a small bowl stir together the remaining 2 tablespoons Parmesan and the bread crumbs.
  • Preheat the oven to 425°F. In a small saucepan melt the remaining 5 tablespoons butter. On a work surface arrange two 20-inch-long sheets of wax paper with the long sides slightly overlapping and facing you. Put 1 sheet of the phyllo on the wax paper, brush it with some of the butter, and sprinkle it with about 2 teaspoons of the Parmesan crumbs. On this, layer, brush, and sprinkle 4 more sheets of the phyllo in the same manner and lay the sixth sheet on top.
  • Spread the spinach filling in a 3-inch-wide strip, mounding it on the phyllo 4 inches above the near long side, leaving a 2-inch border at each end, and arrange the salmon on top, pressing it gently into the filling. Using the wax paper as a guide, lift the bottom 4 inches of the pastry over the filling, fold in the ends, and roll up the strudel tightly. Transfer the strudel carefully, seam side down, to a lightly buttered baking sheet, brush it with the remaining butter, and bake it in the lower third of the oven for 25 minutes, or until it is golden. Let the strudel cool to warm on the baking sheet on a rack. The strudel may be made 1 day in advance and kept covered loosely and chilled. Reheat the strudel in a preheated 400°F. oven for 15 minutes. Serve the strudel warm, cut into 1-inch slices with a serrated knife, with the lemon wedges.

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