SALMON STRUDEL
INGREDIENTS
2 cups flour
250G butter or margerine
250G tub of cream cheese
METHOD
Put flour into magi-mix (or a large mixing bowl). Cut the butter into small cubes and add to the flour. If using a magi-mix pulse until crumbs form. If mixing by hand, use a pastry blender or 2 knives and mix butter into flour until it resembles crumbs. Add cream cheese and blend just until the mixture comes together and forms a ball. Remove mixture, cover with plastic wrap and place in the fridge overnight or if short on time at least an hour.
Note: If you don’t have time to make the pastry you can use store bought puff pastry.
STRUDEL FILLING
1 onion finely chopped
60G margerine
1 tin asparagus
1/3 cup flour
1 large tin salmon (make sure to remove the centre bones from the tinned salmon)
1 punnet sliced mushrooms
Salt & pepper
Fresh nutmeg – ground
2/3 cup milk
METHOD
Melt margarine and fry onion in a frying pan until starting to get golden. Add flour and mix, cook until flour starts to get golden. Add juice from asparagus and enough milk to make a thick white sauce. Stir on medium heat until sauce thickens. Add chopped mushrooms, salt, nutmeg and pepper. Make sure to taste for seasoning and adjust accordingly. Remove from stove and gently fold in salmon, don’t break salmon too much. Sometimes I used an additional small tin of salmon to rev up the recipe. Let mixture cool down before assembling the strudel.
Remove the pastry from the fridge and roll out cold pastry alternatively you can use frozen puff pastry.
Place cold filling down centre of the pastry and pinch ends together. Better to do it on the baking tray as the dough is very soft. Paint with egg and sprinkle with sesame seeds and bake for about 30 minutes at 190 C till golden. If making a day ahead place the strudel in the fridge, when ready to bake use the strudel directly from the fridge.
MomshCooks 