Il Cucinologo
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Salmon Strudel with Spinach and Sun-Dried Tomatoes

17/11/2023

The salmon strudel with spinach and sun-dried tomatoes is a tasty variation rich in flavor. Here is the recipe with an Italian note at the heart of the dish:

Ingredients

  • 1 roll of rectangular puff pastry
  • 300 g fresh salmon fillet
  • 200 g fresh or frozen spinach (if frozen, well squeezed)
  • 100 g sun-dried tomatoes in oil
  • 1 shallot
  • 2 tablespoons extra virgin olive oil
  • Salt and pepper to taste
  • 1 egg (for brushing)
  • A pinch of dried oregano (for an Italian touch)

Preparation

  1. Preheat the oven to 200° C.
  2. In a pan, sauté the finely chopped shallot in extra virgin olive oil, then add the spinach and let them cook until softened. If using frozen spinach, make sure to squeeze them well to remove excess water. Season with salt and pepper to taste.
  3. Cut the sun-dried tomatoes into strips and add them to the spinach, mixing well. Let the spinach and tomato mixture cool slightly.
  4. Roll out the puff pastry and arrange the spinach and sun-dried tomato mixture on it, leaving a free border of about 2 cm.
  5. Cut the salmon fillet into slices and place them on the bed of spinach. Add a pinch of salt, pepper and some dried oregano to emphasize the Italian flavor.
  6. Roll the puff pastry onto itself, sealing the edges well. You may need to lightly wet the edges with water to help seal them.
  7. Brush the surface of the strudel with a beaten egg to give uniform browning during baking.
  8. Bake the salmon strudel on a baking sheet lined with parchment paper and cook for about 20-25 minutes until the surface is golden and crispy.
  9. Let it rest for a few minutes before slicing and serving.

Trivia

Strudel, typical of alpine countries, finds various interpretations both sweet and savory in the regions of Northern Italy. In the savory version with salmon and spinach we have a perfect encounter between land and sea flavors, rich in contrasts and taste.

Would you like to accompany this dish with an Italian white wine? I would recommend a Friulano or a Vermentino which with their freshness and minerality pair perfectly with the richness of the strudel.