Asparagus Salmon Strudel
- For the dough
- 250 grams Pastry flour
- 100 milliliters lukewarm water
- 1 tablespoon Cooking oil
- 1 egg
- 75 grams butter
For the dough, mix all the ingredients, except the butter, with the dough hook of a mixer until smooth. Cover and let rest in a warm place about 30 minutes. Roll out dough on a large floured cloth and then gently pull with your hands into a thin rectangle of 60 x 40 cm (approximately 24 x 16 inches). Trim the thicker edges. Melt butter and brush 2/3 of the butter on the dough sheet. Cut the rectangle in half, with each piece 30 x 40 cm (approximately 12 x 16 inches).
Rinse and cook asparagus in boiling salted water with a pinch of sugar about 15 minutes. Drain. Rinse dill, shake dry and chop finely. Place a layer of salmon on the dough, leaving the edges free. Spread with crème fraîche and top with asparagus and dill. Roll up using the cloth and tuck the sides in. Place strudels on a greased baking sheet and brush with remaining butter. Bake in preheated 200°C (approximately 400°F) oven for 45 minutes.