Salmon Wellington Strudel

Salmon Wellington Strudel

Duxelles:

1/2 small onion, peeled

12 ounces mushrooms

2 tablespoons olive oil

Salt and freshly ground black pepper to taste

Freshly grated nutmeg or about 1/8 teaspoon ground nutmeg

Salmon:

12-ounce salmon fillet

1 sheet puff pastry

1 tablespoon chopped fresh dill

1 egg, beaten

Preheat the oven to 400° F. Line a baking sheet with parchment paper.

To make the duxelles: In a food processor fitted with the metal blade, mince the onion and mushrooms.

In a large skillet, heat the olive oil over medium heat. Add the onion-mushroom mixture and saute until softened, about 5 minutes. Increase the heat to dry out the mixture. Season well with salt, ground black pepper and nutmeg. The texture of the mixture should be somewhat paste-like. Cool.

To assemble: Cut the salmon into 3/4-inch strips. Roll the puff pastry out into a 16-by-12-inch rectangle. Have the long end facing you. Cut the pastry in half horizontally. On each half, lay a long narrow mound of the duxelles lengthwise about 2 inches from the edge closest to you. Sprinkle with the dill. Place salmon strips on top of the duxelles, end to end. Bring the bottom edge of the dough over the salmon. Fold short ends over filling. Brush the bottom edge of the dough with egg to seal. Roll tightly moving away from you.

Place the salmon strudels on the prepared baking sheet. Brush each log with beaten egg. Bake until golden brown, about 20 minutes. Cool for 5 to 10 minutes. Slice each log into a dozen pieces each and serve.

From Bonnie Fishman of Bonnie’s Patisserie, Southfield.