Hearty Salmon Strudel With Dill
From pointsevenout 15 years ago
- 51 minutes to make
- Serves 8
Appetizer, main dish, warm, cold, it's all good! Present it as the centerpiece or presliced for finger food. Taken from Cooking Light Annual Recipes 1997.
Ingredients
- 1 (1 pound) salmon fillet, about 1" thick, skinned shopping list
- butter-flavored vegetable cooking spray shopping list
- 1/4t salt shopping list
- 1/4t garlic powder shopping list
- 1/4t freshly ground pepper shopping list
- 1 1/2c peeled, (1/2") cubed, red potato shopping list
- 3/4c evaporated skim milk shopping list
- 1/2c thinly sliced leek shopping list
- 2t water shopping list
- 1/2t cornstarch shopping list
- 1t dried dillweed shopping list
- 3T grated parmesan cheese shopping list
- 8 sheets frozen phyllo dough, thawed shopping list
How to make it
- Place salmon fillet on a broiler pan coated with cooking spray. Sprinkle with salt, garlic powder, and pepper evenly over fillet. Broil 10 minutes or until fish flakes easily when tested with a fork. Cut fillet into small chunks; set aside.
- Preheat oven to 350 degrees F.
- Combine potato, milk, and leek in a small saucepan; bring to a boil. Cover, reduce heat, and simmer 10 minutes or until potato is tender. Combine water and cornstarch in a small bowl. Stir well; add to pan. Bring to a boil; cook 1 minute, stirring constantly. Gently stir in fish chunks, dillweed, and cheese. Set aside.
- Place 1 phyllo sheet on work surface (cover remaining dough to keep from drying); lightly coat with cooking spray. Working with one phyllo sheet at a time, coat remaining 7 phyllo sheets with cooking spray, placing one on top of the other. Place a piece of plastic wrap over the phyllo, pressing gently to seal sheets together; discard plastic wrap.
- Spoon potato mixture along 1 long edge of phyllo, leaving a 2" border. Fold over short edges of phyllo to cover 2" of potato mixture on each end.
- Starting at long edge with 2" border, roll up jelly roll fashion. (Do not roll tightly or roll may split.) Place strudel, seam side down on a jelly roll pan coated with cooking spray.
- Bake strudel at 350 degrees F. for 30 minutes or until golden brown.
People Who Like This Dish 2
- elgourmand Apia, WS
- whuebl Annapolis, MD
- auntybea Vernon, Canada
- clbacon Birmingham, AL
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The Rating
Reviewed by 3 people-
Love this, and love that it's from Cooking Light! I can eat this right now even on Weight Watchers! Thank you!
auntybea
in Vernon loved it
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Beginner cook my petuti. You are too modest by half. Thanks for the 5 post
elgourmand
in Apia loved it
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