Salmon Strudel with Spinach and Shrimp
Healthy, because
Even smarter
Nutritional values
The salmon fillet is of course the star in the salmon strudel - and scores with many healthy omega-3 fats, which helps the little head to concentrate as well as to remember! The same fatty acids also keep the heart and blood vessels healthy.
The salmon strudel goes well with fine seasonal vegetables and homemade remoulade sauce.
(Percentage of daily recommendation)
| Calorie | 506 cal. | (24 %) | ||
| Protein | 20 g | (20 %) | ||
| Fat | 29 g | (25 %) | ||
| Carbohydrates | 37 g | (25 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.5 g | (8 %) |
| Vitamin A | 0.6 mg | (75 %) | ||
| Vitamin D | 2.5 μg | (13 %) | ||
| Vitamin E | 3.4 mg | (28 %) | ||
| Vitamin K | 193.2 μg | (322 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 8.6 mg | (72 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 115 μg | (38 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 9.5 μg | (21 %) | ||
| Vitamin B₁₂ | 2.2 μg | (73 %) | ||
| Vitamin C | 32 mg | (34 %) | ||
| Potassium | 637 mg | (16 %) | ||
| Calcium | 96 mg | (10 %) | ||
| Magnesium | 66 mg | (22 %) | ||
| Iron | 2.9 mg | (19 %) | ||
| Iodine | 31 μg | (16 %) | ||
| Zinc | 1.4 mg | (18 %) | ||
| Saturated fatty acids | 15.2 g | |||
| Uric acid | 76 mg | |||
| Cholesterol | 191 mg | |||
| Complete sugar | 1 g |
Ingredients
- For the crust
- 300 grams Pastry flour
- 1 egg
- 150 grams soft butter
- 1 tsp salt
- 1 egg yolk (For brushing)
- For the filling
- 2 pcs Salmon (each about 300 grams)
- 1 jar white wine
- 1 tsp peppercorns
- 1 bay leaf
- 100 grams shrimp (ready to cook)
- 300 grams Spinach
- 2 tsps Horseradish (from a jar)
- lemons (juiced)
- salt
- peppers
Preparation steps
For the crust, mound flour on a work surface and make a well in the center.
Cut butter into small pieces. Place butter, egg, salt and about 7 tablespoons ice-cold water in well in flour and stir in a bit of flour. Gradually knead flour mixture to a dough, adding more water if needed. Shape dough into a ball, cover and refrigerate for at least 1 hour.
For the filling, season salmon fillets with salt and pepper and sprinkle with lemon juice. In a wide pot, bring white wine, bay leaf, peppercorns and 250 ml (approximately 1 1/4 cups) water to a boil. Add salmon fillets to pot, reduce heat to simmer and poach about 7 minutes. Remove pan from heat and let cool.
Rinse and trim spinach.
Bring a large pot of salted water to a boil and blanch spinach for about two minutes. Drain spinach, rinse and drain. Spread spinach on a kitchen towel and pat dry.
Preheat oven to 200°C (approximately 400°F).
On a floured surface, roll out dough into a large rectangle. Place dough on a baking sheet lined with parchment paper. To assemble strudel, place a salmon fillet on one half of the dough rectangle, leaving a wide margin around the edge. Spread horseradish over salmon and place spinach leaves over horseradish. Arrange shrimp over spinach leaves and top with more spinach leaves. Spread remaining salmon with horseradish and place on spinach leaves. Fold dough over to completely cover filling and turn strudel seam-side down on the baking sheet. Pinch edges of dough to seal strudel well. Brush strudel with egg yolk and bake until golden brown, about 45 minutes.
Serve strudel immediately, with vegetables and remoulade sauce if desired.
