Salmon Strudel

Ingredients

• 300 g spelt flour type 1050
• 1 egg
• 150 g soft butter
• 1 tsp salt
• 1 egg yolk (for brushing)
• 600 g salmon fillet (2 fillets of 300 g each)
• 100 ml White wine
• 1 tsp peppercorns
• 1 bay leaf
• 100 g shrimp (pre-cooked)
• 300 g spinach
• 2 tsp horseradish (from jar)
• 3 tbsp Lemon juice
• Pepper

Instructions

1. 1.

   Sprinkle flour on the work surface and make a well in the center.

2. 2.

   Add the egg, butter pieces, salt, and about 7 tbsp ice‑cold water to the well. Mix with a little flour and then gradually knead in the rest of the flour. Add more water if needed. Shape the dough into a ball, cover, and chill for at least 1 hour.

3. 3.

   Season the salmon fillets with salt and pepper and drizzle with lemon juice. In a wide pot bring white wine, 250 ml water, bay leaf, and peppercorns to a boil. Place the fillets in a steamer basket, set it in the pot, and poach for about 7 minutes. Remove and let cool.

4. 4.

   Wash, trim, and rinse the spinach.

5. 5.

   Blanch the spinach in boiling salted water for 2 minutes, drain, shock in cold water, then dry on a kitchen towel.

6. 6.

   Roll out the dough on a floured surface into a large rectangle the size of a baking sheet. Line a sheet with parchment paper and place the dough on it. Place one salmon fillet on the top third of the dough. Leave a 7–10 cm border on the sides. Brush the side facing up with horseradish. Cover with spinach leaves, then spread shrimp over the salmon. Top again with spinach. Brush the second salmon side with horseradish and place it on the spinach layer. Fold the dough around the salmon to enclose it completely, then lay it seam‑side down on the baking sheet. Seal the edges well. Brush the strudel with beaten egg yolk and bake in a preheated oven at 200 °C (fan: 180 °C; gas: level 3) for about 45 minutes until golden brown.