Salmon and Ricotta Strudel Recipe
Category: Appetizer
Servings: 6
This delicious and savory Salmon and Ricotta Strudel is a perfect appetizer to impress your guests. The delicate balance of fresh salmon, smoked salmon, creamy ricotta, and aromatic herbs, wrapped in a golden, crispy pastry, offers an indulgent taste with a hint of sophistication. Ideal for any occasion, this dish can be served warm or cold, making it a versatile option for parties, gatherings, or family meals.
Ingredients
| Ingredient | Quantity |
|---|---|
| Manitoba Flour | 150g |
| All-Purpose Flour (00 Flour) | 150g |
| Extra Virgin Olive Oil | 20ml |
| Water | 175ml |
| Fine Salt | ½ teaspoon |
| Fresh Salmon Fillet | 500g |
| Smoked Salmon | 100g |
| Cow’s Milk Ricotta | 250g |
| Shallot | 1 |
| Brandy | 1 tablespoon |
| Dill | 1 sprig |
| Thyme | 2 sprigs |
| Grana Padano DOP Cheese | 80g (grated) |
| Egg | 1 whole |
| Egg Yolks | 1 |
| Butter | 30g |
| Extra Virgin Olive Oil (for sautéing) | 2 tablespoons |
| Fine Salt | to taste |
| White Pepper | to taste |
| Egg Whites | 1 |
| Sesame Seeds | 1 teaspoon |
| Poppy Seeds | 1 teaspoon |
Instructions
1. Prepare the Strudel Dough:
In a large bowl, sift the Manitoba flour, all-purpose flour, and fine salt. Add the water and extra virgin olive oil, and mix until the dough begins to come together. Knead the dough by hand for a few minutes until it becomes smooth and elastic. Once kneaded, cover the dough with plastic wrap and let it rest in a cool place (but not in the refrigerator) for about 30 to 45 minutes. This resting period will allow the gluten to relax, making the dough easier to roll out.
2. Prepare the Salmon Filling:
While the dough is resting, peel and finely chop the shallot. In a frying pan, heat the olive oil and butter over medium heat. Add the shallot and sauté until soft and translucent. While the shallot is cooking, remove the skin and bones from the fresh salmon fillet and cut it into thin strips. Dice the strips into small cubes. Once the shallot is ready, add the fresh salmon pieces to the pan and cook until they are lightly browned and fully cooked through.
3. Cool the Filling and Add Smoked Salmon:
Transfer the cooked salmon mixture to a bowl and allow it to cool slightly. Meanwhile, chop the smoked salmon into small pieces. Once the cooked salmon mixture has cooled enough to handle, add the smoked salmon, grated Grana Padano cheese, thyme, and a pinch of salt and white pepper. Mix everything together thoroughly. Set the filling aside to allow the flavors to meld while you roll out the dough.
4. Roll Out the Dough:
On a clean kitchen towel, lightly flour the surface. Take the rested dough and begin rolling it out as thinly as possible, without tearing. The goal is to create a large, thin rectangle of dough that will encase the filling. If needed, you can stretch the dough by hand to achieve a very thin sheet.
5. Assemble the Strudel:
Once the dough is rolled out, spoon the prepared filling evenly over the center of the dough, leaving space at the edges. Lightly brush the edges of the dough with the egg white to help seal the strudel. Fold the shorter ends of the dough over the filling, then carefully roll the dough from one long side to the other, making sure the filling stays sealed inside.
6. Final Touches:
Brush the surface of the strudel with more egg white to give it a golden, shiny finish when baked. Sprinkle the top with sesame seeds and poppy seeds for a decorative and flavorful touch.
7. Bake the Strudel:
Place the strudel on a baking sheet lined with parchment paper. Bake in a preheated oven at 160°C (320°F) for 50 to 60 minutes, or until the pastry is golden and crispy. Check the strudel occasionally during baking to ensure it does not over-brown. If it does, cover it loosely with aluminum foil until the baking time is complete.
8. Serve and Enjoy:
Once baked, remove the strudel from the oven and allow it to cool slightly before slicing. Serve it warm or at room temperature, and enjoy this savory, flaky delight with friends and family. It’s also fantastic when served cold, making it a versatile choice for parties or picnics. This Salmon and Ricotta Strudel pairs beautifully with a fresh salad or a light dipping sauce.
Pro Tips:
- Dough Resting: Ensure that the dough is rested properly before rolling it out. This is essential for achieving a thin, delicate crust.
- Filling Variations: Feel free to experiment with other herbs, such as parsley or chives, to customize the flavor of the filling.
- Smoked Salmon: The smoky flavor of the smoked salmon adds depth to the dish, but you can adjust the quantity based on your preference for a stronger or subtler smokiness.
- Serving Suggestions: This strudel is perfect for both casual gatherings and elegant dinners. Serve it with a fresh lemon wedge for added brightness or a dollop of sour cream for a creamy contrast.
Enjoy this easy-to-make yet impressive Salmon and Ricotta Strudel, a delightful addition to any appetizer table!
