Last week, I was watching one of those food shows where they were making a beef Wellington and I thought to myself, why couldn't you do something like that with salmon? I had phyllo in the freezer and some Bodega Bay salmon that was beckoning me. So I got online and found this recipe. I surprised my husband (a died in the wool, put it on the barbecue salmon kind of guy) with this "Salmon Strudel" and guess what? He LOVED it, and I mean Loved it! We asked permission from former Alaska Governor Tony Knowles and his wife Susan to reprint for our readers. Their response was yes, they were very happy that I liked it, and to be sure our readers also knew that it is One of his favorite recipes!
- 1/2 cup sour cream
- 3 Tablespoons oil packed sun dried tomatoes, drained
- 1 each garlic clove
- 1 Tablespoon oregano leaves, fresh
- 1/4 cup butter
- 2 tablespoons fresh herbs, minced (chives, parsley and thyme
- 1 pound salmon fillets, cut in 2-1/2 inch strips
- 6 each Phyllo leaves
- 3 Tablespoons basil pesto
- Place sour cream, sundried 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.
We thank Tony Knowles for taking the time to respond to our inquiry. He is currently running for U.S. Senate and his website is www.tonyknowles.com.
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