Canadian Salmon Strudels
Few things say Canadian more readily than salmon and wild rice. Combined with flaky phyllo pastry, earthy mushrooms and tender spinach, the patriotic duo is transformed into a heavenly package designed specifically for entertaining occasions. This is a dynamite entrée for special dinners, always earning high praise and well satisfied appetites. The strudels can be assembled up to four hours ahead.
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INGREDIENTS
Nutrition- 2(10 ounce) packages fresh spinach
- 1teaspoon lemon juice
- 1pinch nutmeg
- 1(1 1/2 lb) salmon fillets
- 8sheets phyllo pastry
- 1⁄3
RICE
- 2teaspoons butter
- 1
- 3⁄4cup sliced mushrooms
- 3⁄4cup vegetable stock
- 2⁄3cup water
- 1⁄4teaspoon salt
- 1pinch pepper
- 1⁄4
- 1⁄3cup long grain rice
SAUCE
- 1⁄4
- 1⁄4cup white wine
- 1⁄4teaspoon salt and pepper
- 2⁄3
- 1tablespoon chopped fresh parsley
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DIRECTIONS
- FOR THE 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 liquid is absorbed and rice is tender. Let cool.
- Trim spinach; rinse, shaking off excess water. In saucepan, cook spinach, with just the water clinging to leaves, over medium heat for 8 minutes or until wilted; drain in sieve, pressing out moisture. Chop; toss with lemon juice and nutmeg. Cut salmon crosswise into 4 pieces. Separate some skin from flesh. Holding skin, insert knife at 45 degree angle; slide along to remove fillet.
- Lay 1 sheet of phyllo on work surface, keeping remaining phyllo covered with plastic wrap and damp towel to prevent drying out. Brush with about 2 teaspoons of the butter. Place second sheet on top; brush with butter.
- About 1 inch from long side of pastry, spoon 1/2 cup rice mixture lengthwise into 3-inch wide strip, leaving 4-inch border at short sides. Top with one-quarter of the spinach. Top with 1 piece of salmon.
- Fold 1-inch 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. Bake in 425°F 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 tablespoons Reduce heat to low; vigorously whisk in butter, a few cubes at a time, until thickened. Stir in parsley. Serve with salmon. Makes 4 servings.
- TIP: Remove all the pin bones from the salmon before separating the skin from the flesh. Do this by running the straight, dull edge of a knife across flesh side of fillet. This raises the pin bones, making them easy to extract with tweezers.
- Canadian Living Cooks Step by Step.
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