Salmon Strudel


By Chef Mark French

I created this plate for a competition. It won a gold medal and now is one of our most popular menu items.
Recipe tip: Use locally grown spinach. Before serving, cut off the ends so that the dish is not overwhelmed with too much filo.

Serves 4

1 pound box of filo
½ pound unsalted butter, melted
4 cups locally farm-grown spinach
4 (6-ounce) long-cut salmon filets
Salt and pepper

For the Lemon Butter
½ cup lemon juice
½ pound unsalted butter
Salt and pepper

Preheat oven to 375˚.

Season salmon filets with salt and pepper.

Lay out a sheet of filo and brush with butter, then repeat twice more for 3 layers.

Fold it in half longwise and brush with butter. Towards the bottom end, add ¼ cup of fresh spinach, spread flat and top with a seasoned salmon filet. Top with another ¼ cup of spinach, spread flat, then fold edges in toward salmon and brush folded edges with butter. Carefully roll the salmon firmly into a strudel. Brush the outside with butter and then bake for 20–25 minutes.

In a heavy saucepot bring lemon juice to a boil, lower heat (do not boil butter) and add butter in small cubes, constantly whipping the lemon juice as the butter melts. Season with salt and keep warm until needed.
When ready, gently cut off the bread-only ends and then cut the strudel in half at an angle and serve with mashed potato and seasonal sautéed vegetables. Liberally add lemon butter around the plate.

Comments are closed.