epicurious
Salmon Strudel
Salmon carefully wrapped in phyllo dough results in a crunchy pastry crust around the tender fish.
👥 4 Servings👤 Eric Ripert📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●knife
📝 Preparation Steps
1
Wrap the salmon
2
Season the salmon fillets with sea salt and white pepper on all sides.
3
Using a pastry brush, paint the top of one sheet of phyllo with some melted butter. Top with a second phyllo sheet and brush with butter. Repeat twice more for a total of 4 buttered phyllo sheets. Fold the pile in half to make a 12 × 6-inch rectangle. Brush the top with butter again. Center a salmon fillet crosswise at a short end of the rectangle, then roll it up in the phyllo dough to enclose; the ends can remain open. Repeat with the remaining phyllo and salmon.
4
To finish
5
Divide the canola oil between two large nonstick pans and heat over medium heat. Add 2 salmon-phyllo packets to each pan and cook until golden brown on both sides, about ⏱️ 16 minutes total. Reduce the heat to medium-low if the phyllo browns too quickly. A metal skewer inserted into the thickest part of the fish for ⏱️ 5 seconds should feel warm when touched to your wrist.
6
Using a serrated knife, trim the ends off each salmon-phyllo bundle, then gently slice each into 6 or 7 slices. Fan the slices onto warm plates and finish with warm truffle butter and julienne of truffles for garnish. Serve immediately.
Reviews & Ratings
Share your thoughts and feedback about this recipe
Write a Review
Community Feedback
0 ReviewsLoading reviews...