Salmon, Porcini Mushroom, and Zucchini Flower Strudel

The salmon, porcini mushroom, and zucchini flower strudel is an intriguing dish that combines delicate and intense flavors. Here’s a recipe to prepare a tasty and sophisticated strudel.

Ingredients

• 1 rectangular roll of puff pastry
• 200 g smoked salmon
• 150 g fresh porcini mushrooms (or alternatively, rehydrated if dry)
• 100 g zucchini flowers (about 8-10 flowers)
• 1 shallot
• 2 tablespoons of extra virgin olive oil
• Salt and pepper to taste
• 1 egg yolk for brushing
• A pinch of fresh thyme

Preparation

1. Clean the porcini mushrooms with a damp cloth or a brush to remove any soil residue, and slice them. Carefully wash the zucchini flowers, removing the inner stamen, and cut them into strips.

2. Finely chop the shallot and sauté it in a pan with the extra virgin olive oil until it becomes translucent. Add the porcini mushrooms and cook over medium-high heat for a few minutes until they lose their moisture. Add salt, pepper, and the chopped fresh thyme. Allow the mushroom mixture to cool.

3. Unroll the puff pastry and place it on a baking tray lined with parchment paper. Spread the zucchini flowers over half of the surface, leaving a border free around the edges.

4. Layer the smoked salmon over the zucchini flowers, and then spread the cooled porcini mushroom mixture on top.

5. Fold the puff pastry to close the strudel, sealing the edges well. Brush the surface with the lightly beaten egg yolk.

6. Bake in a preheated oven at 200 °C (392 °F) for about 20-25 minutes or until the puff pastry is golden brown and crispy.

7. Let it rest for a few minutes before slicing the strudel and serving.

### Fun Fact ** The strudel is typically known as a sweet dish, originating from Central Europe and very popular in the northeastern regions of Italy such as Trentino-Alto Adige. This savory version is a contemporary reinterpretation that uses refined ingredients and is well suited as a unique dish or an elegant appetizer for special occasions.