Salmon, Porcini Mushroom, and Zucchini Blossom Strudel
Category: Main Course
Servings: 6
Ingredients:
| Ingredient | Quantity |
|---|---|
| Eggs | 1 |
| All-purpose flour | 250g |
| Water | 100ml |
| Extra virgin olive oil | 15ml |
| Fine salt | 1 pinch |
| Salmon fillets | 400g |
| Zucchini blossoms | 100g |
| Porcini mushrooms | 200g |
| Feta cheese | 150g |
| Marjoram | 2 sprigs |
| Dill | 2 sprigs |
| Lime | 1 |
| Black pepper | 1 pinch |
| Extra virgin olive oil | 30g |
| Eggs | 1 |
Instructions:
Step 1: Preparing the Strudel Dough
Start by preparing the dough for the strudel. Sift the flour into a bowl and add a pinch of fine salt. Pour in the olive oil, then mix the ingredients together until the oil is absorbed and the dough begins to form. Gradually add water, mixing to achieve a smooth dough. Knead it gently until it becomes soft, elastic, and slightly tacky.
Once your dough is ready, coat it lightly with olive oil and cover it with plastic wrap. Let it rest in a warm area while you prepare the filling.
Step 2: Preparing the Mushrooms
Clean the porcini mushrooms carefully. You can wipe them gently with a damp cloth to remove any dirt or rinse them quickly under cold running water if needed. Slice them thinly and place them in a bowl. Drizzle olive oil over them, and season with salt, pepper, and a squeeze of fresh lime juice. Set aside to marinate while you prepare the other ingredients.
Step 3: Preparing the Salmon
Check the salmon fillets to ensure that there are no bones. If you find any, remove them carefully with kitchen tweezers. Then, chop the marjoram and dill finely and season the salmon with salt, pepper, and a little drizzle of olive oil. Zest the lime and sprinkle the zest over the salmon. Set the salmon aside to marinate while you prepare the rest of the filling.
Step 4: Assembling the Strudel
Now it’s time to roll out the dough. Lightly flour a clean tea towel and place it on your work surface. Roll out the dough using a rolling pin until it’s thin and even, keeping the dough on the towel. Once rolled out, leave a 3 cm border around the edges.
For the filling, start by layering the zucchini blossoms along the center of the dough. Next, place the marinated porcini mushrooms evenly over the flowers, followed by the sliced salmon. Crumble the feta cheese over the top of the salmon.
Step 5: Rolling the Strudel
Carefully use the tea towel to help roll the strudel, making sure to keep everything tightly together. Once the strudel is rolled, tuck in the ends to seal the filling inside, ensuring there are no openings.
Transfer the rolled strudel to a baking sheet lined with parchment paper, placing it seam-side down.
Step 6: Creating the Decorations
Take the leftover dough and roll it out. Use cookie cutters to create decorative shapes, such as flowers or leaves, to decorate the top of the strudel.
Step 7: Baking the Strudel
Preheat the oven to 180°C (350°F) for a conventional oven or 160°C (320°F) for a fan oven. Beat 1 egg and brush it over the strudel for a golden finish. Don’t forget to brush the decorative shapes as well.
Bake the strudel in the preheated oven for 40 minutes (or 30 minutes in a fan oven) until the pastry is golden brown and crispy.
Step 8: Serving
Once baked, remove the strudel from the oven and let it cool slightly before slicing it into portions. Serve warm as a savory appetizer or as a main dish for your next gathering.
Enjoy the blend of delicate salmon, earthy porcini mushrooms, and vibrant zucchini blossoms wrapped in a golden, flaky strudel pastry!
This recipe is perfect for any occasion, whether you’re hosting a dinner party or treating yourself to a delicious homemade meal. The combination of fresh ingredients and the buttery, flaky pastry is sure to impress your guests.
