Salmon Strudel

Name: Salmon Strudel
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 4 discs (à 60 g) deep-frozen puff pastry; 3 Carrots; 7-10 Tbsp Salt; 4 Tomatoes; 4 TABLESPOONS Balsamic vinegar; 1 (1 kg - already filleted by the fishmonger) Salmon trout; 1 Egg; 250 g Whipped cream; 7-10 Tbsp Cayenne pepper; 1 kg Potatoes; 120 g Rocket; 1 bag of bernaise sauce; 125 g Butter or margarine; 1 Capsule ground saffron; 7-10 Tbsp Lime; 7-10 Tbsp Flour

AUTHOR
Sheila Zhang

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

4 discs (à 60 g) deep-frozen puff pastry
3 Carrots
7-10 Tbsp Salt
4 Tomatoes
4 TABLESPOONS Balsamic vinegar
1 (1 kg - already filleted by the fishmonger) Salmon trout
1 Egg
250 g Whipped cream
7-10 Tbsp Cayenne pepper
1 kg Potatoes
120 g Rocket
1 bag of bernaise sauce
125 g Butter or margarine
1 Capsule ground saffron
7-10 Tbsp Lime
7-10 Tbsp Flour

Directions

1
Place the puff pastry slices next to each other and defrost. Peel, wash and finely dice the carrots. Steam one third in a little salted water for about three minutes. Clean, wash and quarter the tomatoes and remove the seeds. Dice the flesh very finely as well. Mix the remaining carrot and tomato cubes with vinegar, salt a little and put aside. Cut salmon into small pieces and salt.
2
Separate the egg. Puree the salmon flesh, carefully beat in cold cream and egg white until a smooth farce is formed. Season to taste with salt and cayenne pepper. Add pre-cooked carrots. Mix everything well. Chill briefly. Place the puff pastry sheets on top of each other and roll out thinly to a rectangle (40 x 25 cm) on a floured work surface. Spread salmon farce on one long side. Spread the edges of the other half of the puff pastry with egg yolk. Roll up the dough to form a strudel. Bake in the preheated oven (electric: 200 °C/ gas: level 3) for approx. 20 minutes. In the meantime peel and wash the potatoes. Cut out or dice small balls as you like. Cook in boiling salted water for about 8 minutes.
3
Spread the edges of the other half of the puff pastry with egg yolk. Roll up the dough to form a strudel. Bake in the preheated oven (electric: 200 °C/ gas: level 3) for approx. 20 minutes. In the meantime peel and wash the potatoes. Cut out or dice small balls as you like. Cook in boiling salted water for about 8 minutes. Clean and wash the rocket and pluck it into bite-sized pieces. Mix with prepared tomatoes and carrots. Heat 1/8 litre water in a pot. Stir in sauce powder with a whisk, bring to the boil. Lower the temperature and gradually add butter cut into pieces until melted. Whip the saffron into the sauce as well. Arrange sliced salmon strudel, potatoes with rocket and the marinade on plates. Serve garnished with lime
4
Mix with prepared tomatoes and carrots. Heat 1/8 litre water in a pot. Stir in sauce powder with a whisk, bring to the boil. Lower the temperature and gradually add butter cut into pieces until melted. Whip the saffron into the sauce as well. Arrange sliced salmon strudel, potatoes with rocket and the marinade on plates. Serve garnished with lime