Home

Salmon Strudel with Spinach and Sun-Dried Tomatoes

17/11/2023

The salmon strudel with spinach and sun-dried tomatoes is a tasty variant full of flavor. Here is the recipe with an Italian note at the heart of the dish:

Ingredients

  • 1 rectangular sheet of puff pastry
  • 300 g of fresh salmon fillet
  • 200 g of fresh or frozen spinach (if frozen, well squeezed)
  • 100 g of sun-dried tomatoes in oil
  • 1 shallot
  • 2 tablespoons of extra virgin olive oil
  • Salt and pepper to taste
  • 1 egg (for brushing)
  • A pinch of dried oregano (for an Italian touch)

Preparation

  1. Preheat the oven to 200° C.
  2. In a pan, sauté the finely chopped shallot in the extra virgin olive oil, then add the spinach and let it cook until softened. If using frozen spinach, make sure to squeeze it well to remove any excess water. Season with salt and pepper to taste.
  3. Cut the sun-dried tomatoes into strips and add them to the spinach, mixing well. Let the spinach and tomato mixture cool down.
  4. Roll out the puff pastry and arrange the spinach and sun-dried tomato mixture on it, leaving a free edge of about 2 cm.
  5. Slice the salmon fillet into thin slices and place them on top of the spinach bed. Add a pinch of salt, pepper, and a little dried oregano to emphasize the Italian flavor.
  6. Roll the puff pastry upon itself, sealing the edges well. You might need to moisten the edges with a little water to help seal them.
  7. Brush the surface of the strudel with a beaten egg to give an even browning during baking.
  8. Bake the salmon strudel on a baking tray lined with parchment paper for about 20-25 minutes until the surface is golden and crispy.
  9. Let it rest for a few minutes before cutting and serving.

Interesting Facts

The strudel, typical of the Alpine countries, finds various interpretations in both sweet and savory versions in the northern regions of Italy. In this savory salmon and spinach version, we have a perfect meeting of land and sea flavors, rich in contrasts and taste.

Would you like to pair this dish with an Italian white wine? I would recommend a Friulano or a Vermentino, whose freshness and minerality go very well with the richness of the strudel.