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Fresh salmon and creamy leek strudel

This incredibly scrumptious fresh salmon and creamy leek strudel recipe is delicious served with a dollop of crème fraiche mixed with some horseradish sauce and chopped herbs.
Fresh salmon and creamy leek strudel
6
40M
30M
1H 10M

This recipe first appeared in Food magazine issue 72.

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Ingredients

Method

1.Preheat the oven to 220°C. Heat a medium frypan and add the butter. Add the leek, cover the pan and and cook for 2 minutes. Stir the leek, cover the pan and cook for a further 2 minutes. Add the flour, seasoning and nutmeg and stir.
2.Pour in the milk and simmer the leek mixture for 1-2 minutes, or until it has thickened. Remove the pan from the heat and set it aside to cool. Place the spinach on a paper towel to soak up any excess moisture. When the leek mixture has cooled, stir through the spinach.
3.Mix the lemon zest, breadcrumbs and melted butter together in a bowl and set aside.
4.Place 1 sheet of the ready-rolled short pastry on top of another on a floured surface. Roll out the double-thickness sheet evenly until it makes a square measuring about 24cm x 24cm. Trim 5cm off the square and reserve it for the top. The remainder will form the rectangular base.
5.Place the base on a baking paper-lined oven tray. Spread the leek mixture evenly over the base, leaving a 2.5cm edge of pastry around the edge of the base (to attach the top to). Brush the edge with the egg mix. Sprinkle half of the breadcrumb mixture over the top of the leek mixture.
6.Place the salmon fillets on top of the leek mixture with the thick part of each fillet at opposite ends. Season to taste and sprinkle over the remaining breadcrumb mixture.
7.Roll the 5cm piece of pastry out to about 9cm wide and set it aside to rest for a minute. Take the third sheet of pastry and attach the 9cm piece to one end. Trim the length of the pastry to 27cm and leave the width as is.
8.With a small, sharp knife, cut slits in the pastry top, leaving a 4cm piece uncut at each end. Place the slitted pastry sheet on top of the salmon. Press it down evenly around the edges to attach the top to the base. Tuck in the pastry corners and crimp the edges lightly with a fork.
9.Brush the whole strudel evenly with the egg mix and scatter over a little flaked salt.
10.Cook the strudel in the preheated oven for 20 minutes until the top is lightly golden. Rest the strudel for a few minutes before slicing and serving.
  • This strudel is delicious served with a dollop of crème fraiche mixed with some horseradish sauce and chopped herbs.
Note

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