Healthy Gourmet Kitchen

Salmon Strudel with Spinach and Shrimp

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Salmon Strudel with Spinach and Shrimp
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Health Score:
72 / 100
Difficulty:
moderate
Difficulty
Preparation:
2 h. 15 min.
Preparation
Calories:
506
calories
Calories

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.

1 serving contains
(Percentage of daily recommendation)
Calorie506 cal.(24 %)
Protein20 g(20 %)
Fat29 g(25 %)
Carbohydrates37 g(25 %)
Sugar added0 g(0 %)
Roughage2.5 g(8 %)
Vitamin A0.6 mg(75 %)
Vitamin D2.5 μg(13 %)
Vitamin E3.4 mg(28 %)
Vitamin K193.2 μg(322 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.3 mg(27 %)
Niacin8.6 mg(72 %)
Vitamin B₆0.4 mg(29 %)
Folate115 μg(38 %)
Pantothenic acid0.6 mg(10 %)
Biotin9.5 μg(21 %)
Vitamin B₁₂2.2 μg(73 %)
Vitamin C32 mg(34 %)
Potassium637 mg(16 %)
Calcium96 mg(10 %)
Magnesium66 mg(22 %)
Iron2.9 mg(19 %)
Iodine31 μg(16 %)
Zinc1.4 mg(18 %)
Saturated fatty acids15.2 g
Uric acid76 mg
Cholesterol191 mg
Complete sugar1 g

Ingredients

for
6
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
How healthy are the main ingredients?
SpinachSalmonHorseradisheggsaltlemon

Preparation steps

1.

For the crust, mound flour on a work surface and make a well in the center.

2.

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.

3.

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.

4.

Rinse and trim spinach.

5.

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.

6.

Preheat oven to 200°C (approximately 400°F).

7.

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.

8.

Serve strudel immediately, with vegetables and remoulade sauce if desired.