SALMON AND RICOTTA STRUDEL


SALMON AND RICOTTA STRUDEL

 peppe57
  • Difficulty: 1
  • Cost: 2
  • Preparation: 2
  • Servings: 12

Prepared as a warm appetizer for the New Year’s Eve dinner. Instead of using the ready-made puff pastry, I wanted to prepare a pastry to wrap the filling based on a recipe that my friend Enrica suggested to me. It is a very practical recipe, because strudels can be prepared well in advance and then reheated just before serving.

INGREDIANTS

  • For pasta
  • 300 gr Manitoba flour
  • 300 gr flour 00
  • 350 ml of water
  • tablespoons olive oil
  • tsp fine salt
  • For the stuffing
  • 500 gr cow’s milk ricotta
  • 2 whole eggs
  • 2 yolks 200
  • gr smoked salmon
  • 500 gr fresh salmon
  • pack of salmon cream
  • 1 dry Marsala glass
  • sprigs thyme
  • 1 medium onion
  • extra virgin olive oil
  • 30 gr butter
  • For the garnish
  • 2 egg whites
  • tsp poppy seeds

INSTRUCTIONS

  1. Have your fresh salmon skinned, fillet and bone boned by your trusted fishmonger. Then back home, remove any remaining bones with the special tweezers.
  2. Prepare the pasta by mixing the two flours, water, salt and oil in a bowl. Knead vigorously, then transfer the dough to the pastry board and continue to knead until the dough is elastic. Shape it into a ball, wrap it in cling film and place it to rest in a cool place for 35 – 40 minutes. Be careful, however, do not put it in the refrigerator.
  3. Meanwhile, prepare the filling. First, chop the spring onion as thinly as possible and sauté it in olive oil and butter.
  4. Add the fresh salmon and cook it by adding the glass of Marsala that you will evaporate and the fresh thyme. Turn off and let it rest.
  5. In a blender, chop the smoked salmon and mix it with the ricotta, the salmon cream and the whole eggs and the two yolks. Also add the fresh salmon that in the meantime you have flaked with a fork. Mix everything well and let it rest.
  6. Turn on the oven and bring it to a temperature of 180 °.
  7. Take the pasta back and divide it into two parts. Roll it out with a rolling pin so as to obtain two rectangles with a thickness of about 3 – 4 millimeters.
  8. Stuff the two rectangles with the filling, wrap them as for any strudel and arrange them in a pan on which you have spread some parchment paper. Brush the strudel with the lightly beaten egg whites and sprinkle with poppy seeds. Put them in the oven and let them cook for about an hour.
  9. Remove from the oven, allow to cool, cut the strudel into slices and serve warm.

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