Easy Dishes Recipes - Salmon Strudel with Cold Chive Sauce Recipe

Ingredients

• 300 g/10 oz raw salmon fillet, skinned

• Juice of 1/2 lemon

• 1 teaspoon snipped chives

• 11/2 tablespoons dry vermouth Unsalted butter

• 1 red onion, finely chopped

• 1 zucchini, finely chopped

• Salt

• Cayenne pepper

• 80 g/21/2 oz salmon roe

• 1 pack triangular-cut Yufka leaves (Turkish-style puff pastry)

• 1 egg yolk for brushing

• Oil for sautéing

• 300 g/10 oz natural yogurt

• 2 tablespoons crème fraiche

• 1 bunch of chives, finely chopped

• Freshly ground black pepper

Serves 4

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Method:

1. Cut the salmon fillet into small cubes. Marinate with lemon juice, chives and vermouth for about 30 minutes.

2. Heat the butter in a pan. Add the onion and courgette, season with salt and cayenne pepper and sauté briefly.

3. Mix the marinated salmon with the salmon roe, sautéed onion and courgette and season to taste.

4. Place 2 tablespoons of the salmon mixture on a yufka leaf, brush some egg yolk onto the edges and roll into a small parcel, folding in the sides to enclose the filling.

5. Fry in hot oil over a medium heat until crisp.

6. Mix together the yogurt, crème fraiche and chives. Season with salt and pepper and serve with the salmon strudel.

Note: When working with yufka leaves you must work fast, since they dry out easily and lose their elasticity. Always take only one sheet from the pack at a time and store the remaining leaves, wrapped in a damp cloth, in the refrigerator until needed. Yufka leaves can be purchased in most specialist Turkish and Greek stores.