Hearty Salmon Strudel With Dill |
|
 |
Prep Time: 0 Minutes Cook Time: 51 Minutes |
Ready In: 51 Minutes Servings: 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 |
butter-flavored vegetable cooking spray |
1/4t salt |
1/4t garlic powder |
1/4t freshly ground pepper |
1 1/2c peeled, (1/2 ) cubed, red potato |
3/4c evaporated skim milk |
1/2c thinly sliced leek |
2t water |
1/2t cornstarch |
1t dried dillweed |
3t grated parmesan cheese |
8 sheets frozen phyllo dough, thawed |
Directions:
1. 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.
2. Preheat oven to 350 degrees F.
3. 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.
4. 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.
5. 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.
6. 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.
7. Bake strudel at 350 degrees F. for 30 minutes or until golden brown.
|
|