Salmon Strudels

By The Canadian Living Test Kitchen

82 people added this to their Recipe Box

This recipe makes 4 servings

Nutritional Info
Per serving: about	-
cal	940940 cal
pro	42 g42g pro
total fat	62 g62g total fat
sat. fat	32 g32g sat. fat
carb	55 g55g carb
fibre	6 g6g fibre
chol	215 mg215mg chol
sodium	975 mg975mg sodium
% RDI:	-
calcium	2020 calcium
iron	5858 iron
vit A	149149 vit A
vit C	2525 vit C
folate	111111 folate

"What can we make ahead when we entertain?" is one of the most frequent questions we get. Here's the answer that satisfies every time: an elegant phyllo-wrapped salmon fillet gussied up with wild rice, mushrooms and spinach.

Ingredients

2 2pkg (10 oz/284 g) pkg (10 oz/284 g)trimmed fresh spinach
1 tsp lemon juice 1 1tsp tsplemon juice
1 pinch nutmeg 1 1pinch pinchnutmeg
1 salmon fillet , (1-1/2 lb/750g)1 1salmon filletsalmon fillets, (1-1/2 lb/750g)
8 sheets phyllo pastry 8 8sheets phyllo pastry
1/3 cup butter , melted1/3 1/3cup cupbutter, melted
Rice:
2 tsp butter 2 2tsp tspbutter
1 onion , chopped1 1oniononions, chopped
3/4 cup sliced mushrooms 3/4 3/4cup cupsliced mushroommushrooms
3/4 cup vegetable stock 3/4 3/4cup cupvegetable stock
2/3 cup water 2/3 2/3cup cupwater
1/4 tsp salt 1/4 1/4tsp tspsalt
1 Pinch pepper 1 1Pinch Pinchpepper
1/4 cup wild rice , rinsed1/4 1/4cup cupwild rice, rinsed
1/3 cup long-grain rice 1/3 1/3cup cuplong-grain rice
Sauce:
1/4 cup white wine vinegar 1/4 1/4cup cupwhite wine vinegar
1/4 cup white wine 1/4 1/4cup cupwhite wine
2 tbsp finely minced shallots 2 2tbsp tbspfinely minced shallotshallots or onions
1/4 tsp salt 1/4 1/4tsp tspsalt
1/4 tsp pepper 1/4 1/4tsp tsppepper
2/3 2/3cup cupunsalted butter, cut_in 1/2-inch (1 cm) cubes
1 tbsp chopped fresh parsley 1 1tbsp tbspchopped fresh parsley

Preparation

Rice: In saucepan, melt butter over medium heat; cook onion and mushrooms, stirring occasionally, for 5 minutes or until softened.

Add stock, water, salt and pepper; bring to boil. Add wild rice; return to boil. Reduce heat, cover and simmer for 35 minutes. Stir in long-grain rice; simmer, covered, for 25 minutes or just until rice is tender and liquid absorbed.

Rinse spinach, shaking off excess water. In saucepan, cook spinach, with just the water clinging to leaves, over medium heat for about 8 minutes or just until wilted. Drain in sieve, pressing out moisture. Chop spinach and toss with lemon juice and nutmeg.

Cut salmon crosswise into 4 pieces. With sharp knife, cut fillet away from skin; set aside. Lay 1 sheet of phyllo on work surface, keeping remainder covered with plastic wrap and damp cloth to prevent drying out. Brush with about 2 tsp (10 mL) of the butter. Top with second sheet; brush with butter.

About 1 inch (2.5 cm) from long side of pastry, spoon about 1/2 cup (125 mL) rice mixture lengthwise into 3-inch (8 cm) wide strip, leaving 4-inch (10 cm) border at short sides. Top with one-quarter of the spinach. Top with 1 piece of salmon. Fold 1-inch (2.5 cm) border over filling; fold each side over and roll up. Place, seam side down, on greased baking sheet. Brush with butter. Repeat to form 4 packages. (Make-ahead: Cover lightly and refrigerate for up to 4 hours.) Bake in 425°F (220°C) oven for 15 to 20 minutes or until golden.

Sauce:
Meanwhile, in saucepan, boil vinegar, wine, shallots, salt and pepper for 5 minutes or until reduced to 2 tbsp (25 mL). Reduce heat to low; vigorously whisk in butter, a few cubes at a time, until thickened. Stir in parsley. Serve with salmon.