Salmon Strudel

For the salmon strudel, first prepare the mushroom farce.

For the mushroom sauce, finely chop the mushrooms and onions. In a saucepan, sauté onions in hot butter until light, add mushrooms and sauté until liquid is completely evaporated. Season with a dash of lemon juice, salt and pepper. Stir in chopped parsley and a bit more bread crumbs, if desired. Remove from heat.

For the salmon strudel, run your fingers over the inside of the salmon again and check that the fillet is really free of bones. If necessary, pull out bones with fish tweezers. Rub salmon fillet vigorously with salt, pepper and, if desired, wasabi horseradish. Place puff pastry on a floured work surface and roll out slightly larger if needed. If necessary, set aside some dough for the decoration.

Spread half of the mushroom farce on the pastry about the size of the salmon fillet, place salmon on top and spread with remaining farce. Now fold the dough in first on the sides, then the other two sides of the dough. Press down well. If you want it to be extra visually pleasing as well, shape the strudel in a wave-like pattern. Roll aside dough into strips and decorate salmon strudel with them as desired.

Place the salmon strudel in a baking pan lined with baking paper and brush with beaten egg. Bake in the preheated oven at 180°C for about 15-20 minutes, depending on the thickness of the salmon fillet. (The salmon should still be tender pink inside!) Cut open the salmon strudel at the table and serve with parsley potatoes, warm chive or herb sauce.

Preparation Tip:

The salmon strudel looks even prettier if you spread the farce on blanched cabbage leaves.

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