Salmon – Corn – Strudel À La Alex
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Total Time | 1 hr |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
For the dough:
- 200 g flour
- 0.5 teaspoon ½ salt
- 80 g quark
- 80 ml water
For the filling:
- 120 g rice
- 3 ½ dl vegetable broth
- 1 leek (the white one)
- 0.5 ½ onion (s), finely chopped
- 1 spring onion (s), finely chopped
- Oil or butter
- 1 tablespoon lime juice
- 300 g salmon fillet (s)
- 1 can corn kernels
- lots herbs (dill, tarragon, etc.), finely chopped
- 150 g quark
- 1 egg yolk
- 0.5 dl ½ cream
- salt and pepper
- nutmeg
- possibly salt, (lemon salt)
- Butter, melted, for brushing
Print Recipe
Pin Recipe Instructions
- Mix the ingredients for the strudel dough well together in a bowl and process into a smooth dough in about 10 minutes (!) With the food processor or with the kneading attachment of the hand mixer. If you want to knead the dough by hand, first process the mass roughly with a trowel and only then by hand. The dough is not really kneaded, but rather pulled apart and beaten with both hands over and over again. Don`t panic if the dough looks a bit cracked. It gets a little better with kneading. If the dough is too sticky, add flour.
- Then wrap the dough in cling film and let it rest at room temperature for at least 30 minutes. Meanwhile, prepare the filling and preheat the oven to 220 ° C (convection).
- Cook the rice in the vegetable stock until cooked. Cut the leek into approx. 5 mm thick slices and briefly blanch in a little boiling salted water. In the meantime, fry the onions and spring onions in a little fat (oil or butter) until translucent. Possibly also fry the leek a little.
- Mix the quark, egg yolk, cream, spices and herbs well. Add the rice, the onion and leek mixture, the fish cut into pieces, the corn and the lime juice and mix everything well.
- Processing:
- Spread a kitchen towel on a table and dust generously with flour. Place the dough on top and first roll it out to about 20 cm with the rolling pin. Then the dough is carefully lifted up and pulled out over the back of the floured hands. Then lay it back on the cloth and pull it apart even further. The dough should be very thin so that the cloth shines through everywhere. The dough can be as good as 90x50cm. The thicker edges on the edge are cut off.
- Now distribute the filling on one half of the dough (from the narrower side) and leave 5cm of dough empty at the edge. Then fold these edges over the filling and roll up the strudel using the kitchen towel and place on a baking sheet lined with baking paper. Brush with liquid butter and bake for about 30 minutes at 220 ° C (fan oven) until golden brown. Brush with butter again after approx. 15 minutes.
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