Easy smoked salmon and leek strudel

Easy smoked salmon and leek strudel
  • Serves icon serves 4
  • Time icon Hands-on time 30 min, 
oven time 30 min

This quick and easy strudel is the perfect way to make the most of any leftover smoked salmon.

Nutrition: per serving

Calories
358kcals
Fat
17.9g (4.1g saturated)
Protein
13.9g
Carbohydrates
30.8g (7.9g sugars)
Fibre
5.6g
Salt
1.2g
Calories
358kcals
Fat
17.9g (4.1g saturated)
Protein
13.9g
Carbohydrates
30.8g (7.9g sugars)
Fibre
5.6g
Salt
1.2g

Ingredients

  • About 4 tbsp olive oil
  • 
6 banana shallots, finely sliced
  • 4 leeks, cut into 1cm slices
  • 100ml dry cider
  • 100g light cream cheese (we used Philadelphia)
  • Juice ½ lemon, plus the remaining 
½ cut into wedges for squeezing
  • 100g smoked salmon, roughly chopped
  • 4 filo pastry sheets (we used Jus-Rol)
  • 
Plain flour to dust
  • Freshly chopped flatleaf parsley to garnish

Method

  1. Heat the oven to 200°C/180°C fan/gas 6. Heat a frying pan with 1 tbsp of the oil, 
add the shallots and leeks and fry gently, stirring occasionally, over a low heat for 
10 minutes until starting to soften.
  2. Turn up the heat and add the cider, bubble to reduce over the heat for a few minutes, then stir in the cream cheese 
and lemon juice.
  3. Simmer for a few more minutes until the vegetables are tender, then remove from the heat and stir in the salmon. Season with black pepper, but don’t add salt (the smoked salmon will be salty).
  4. Brush each sheet of filo lightly with oil and lay on top of each other on a lightly floured work surface, so the sheets stick together. Spoon the salmon and leek mixture along the centre of the pastry, lengthways, in a 8-10cm wide line (see tip). Leave 4cm of the pastry uncovered at each end so you can tuck in the filo to seal.
  5. Brush the pastry with a little more oil, then fold over one of the long edges of filo to cover the filling. Fold in the short ends of the pastry, then carefully roll the strudel onto the rest of the pastry to fully enclose and complete the strudel shape. Slide the strudel onto a baking sheet, brush it with a little more oil, then bake for 25-30 minutes until golden and crisp. Sprinkle with parsley and serve with lemon wedges and steamed green vegetables, if you like.

delicious. tips

  1. The ends of the strudel can brown more quickly than the middle section. To prevent this from happening make sure the filling is evenly spread when you shape the strudel (step 4), then cover the ends with pieces of foil 
if they start to colour too quickly.

    Next time you could swap the salmon for smoked mackerel or crispy bacon. Fry it in step 1 with the onion and leeks.

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