Asparagus Salmon Strudel

Ingredients

• 250 g flour
• Salt
• 100 ml lukewarm water
• 1 tbsp cooking oil
• 1 small egg
• 75 g butter
• 1 kg white asparagus
• Salt
• sugar
• 1 bunch dill
• 400 g smoked salmon
• 300 g crème fraîche

Instructions

1. 1.

   Process all ingredients for the strudel dough, except the butter, into a smooth dough using the mixing attachments of a hand mixer. Let the dough rest under a bowl in a warm place for about 30 minutes. Roll out the dough on a large floured cloth and then carefully stretch it with your hands into a thin rectangle measuring 60 x 40 cm. Trim off thicker edges. Melt the butter and spread two-thirds of it over the dough surface. Cut the rectangle in half (each 30 x 40 cm).

2. 2.

   Clean, wash, and cook the asparagus in boiling salted water with a pinch of sugar for about 15 minutes. Drain. Rinse the dill, shake dry, pluck the fronds, and finely chop them. Lay each dough half with salmon, leaving the edges free. Spread crème fraîche over the salmon. Distribute the asparagus on top. Fold the long sides of the remaining dough edges over the filling, roll up the strudel with the help of the cloth, and press the ends firmly together. Place the strudel on a greased baking sheet, brush it with the remaining butter, and bake in a preheated oven (electric stove: 200°C, gas stove: level 3) for 45 minutes.