Salmon & Herb Strudel
Company coming? Try this elegant strudel that's as easy to make as it is good. In fact, it's so tasty and delicious, you'll want to make it for the family too.
Ingredients
2 egg
1 tablespoon water
8 ounces (1 package) light cream cheese
0.25 cup chopped fresh chives
0.25 cup chopped fresh parsley
1 tablespoon grated lemon zest
1 dash ground black pepper
0.5 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets(1 sheet), thawed
12 ounces (about 2 fillets) salmon fillet
1 tablespoon water
8 ounces (1 package) light cream cheese
0.25 cup chopped fresh chives
0.25 cup chopped fresh parsley
1 tablespoon grated lemon zest
1 dash ground black pepper
0.5 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets(1 sheet), thawed
12 ounces (about 2 fillets) salmon fillet
Instructions
Heat the oven to 375°F. Beat 1 egg and the water in a small bowl with a fork.
Separate the remaining egg. Discard the egg white. Place the egg yolk into a small bowl. Stir in the cream cheese, chives, parsley and lemon zest. Season with the black pepper.
Unfold the pastry sheet on a lightly floured surface. With the short side facing you, spread the cream cheese mixture on the bottom third of the pastry to within 1 inch of the edges. Top with the salmon. Brush the edges with the egg mixture. Starting at the short side closest to you, roll up like a jelly roll. Place seam-side down on the baking sheet. Tuck the ends under to seal. Brush the pastry with the egg mixture. Cut several slits in the pastry top.
Bake for 20 minutes or until the pastry is golden brown. Let the strudel cool on the baking sheet on a wire rack for 5 minutes.
Separate the remaining egg. Discard the egg white. Place the egg yolk into a small bowl. Stir in the cream cheese, chives, parsley and lemon zest. Season with the black pepper.
Unfold the pastry sheet on a lightly floured surface. With the short side facing you, spread the cream cheese mixture on the bottom third of the pastry to within 1 inch of the edges. Top with the salmon. Brush the edges with the egg mixture. Starting at the short side closest to you, roll up like a jelly roll. Place seam-side down on the baking sheet. Tuck the ends under to seal. Brush the pastry with the egg mixture. Cut several slits in the pastry top.
Bake for 20 minutes or until the pastry is golden brown. Let the strudel cool on the baking sheet on a wire rack for 5 minutes.
Salmon & Herb Strudel
Company coming? Try this elegant strudel that's as easy to make as it is good. In fact, it's so tasty and delicious, you'll want to make it for the family too.
Directions
Print
Heat the oven to 375°F. Beat 1 egg and the water in a small bowl with a fork.Separate the remaining egg. Discard the egg white. Place the egg yolk into a small bowl. Stir in the cream cheese, chives, parsley and lemon zest. Season with the black pepper.Unfold the pastry sheet on a lightly floured surface. With the short side facing you, spread the cream cheese mixture on the bottom third of the pastry to within 1 inch of the edges. Top with the salmon. Brush the edges with the egg mixture. Starting at the short side closest to you, roll up like a jelly roll. Place seam-side down on the baking sheet. Tuck the ends under to seal. Brush the pastry with the egg mixture. Cut several slits in the pastry top.Bake for 20 minutes or until the pastry is golden brown. Let the strudel cool on the baking sheet on a wire rack for 5 minutes.
Ingredients
2 egg1 tablespoon water8 ounces (1 package) light cream cheese0.25 cup chopped fresh chives0.25 cup chopped fresh parsley1 tablespoon grated lemon zest1 dash ground black pepper0.5 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets(1 sheet), thawed12 ounces (about 2 fillets) salmon fillet
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