Sauerkraut Strudel with Smoked Salmon
Nutritional values
(Percentage of daily recommendation)
| Calorie | 1,432 cal. | (68 %) | ||
| Protein | 38 g | (39 %) | ||
| Fat | 111 g | (96 %) | ||
| Carbohydrates | 71 g | (47 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 8.3 g | (28 %) |
| Vitamin A | 0.6 mg | (75 %) | ||
| Vitamin D | 5.2 μg | (26 %) | ||
| Vitamin E | 21.6 mg | (180 %) | ||
| Vitamin K | 81.9 μg | (137 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 14.7 mg | (123 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 146 μg | (49 %) | ||
| Pantothenic acid | 1.4 mg | (23 %) | ||
| Biotin | 13.6 μg | (30 %) | ||
| Vitamin B₁₂ | 3.6 μg | (120 %) | ||
| Vitamin C | 53 mg | (56 %) | ||
| Potassium | 1,321 mg | (33 %) | ||
| Calcium | 244 mg | (24 %) | ||
| Magnesium | 109 mg | (36 %) | ||
| Iron | 4.2 mg | (28 %) | ||
| Iodine | 20 μg | (10 %) | ||
| Zinc | 2.7 mg | (34 %) | ||
| Saturated fatty acids | 43.3 g | |||
| Uric acid | 71 mg | |||
| Cholesterol | 288 mg | |||
| Complete sugar | 9 g |
Ingredients
- For the pastry
- 150 grams Pastry flour
- 1 egg
- 1 Tbsp vegetable oil
- salt
- For the filling
- 400 grams Sauerkraut
- 50 grams Bacon
- 2 Tbsps parsley
- 2 Tbsps Pine nuts
- 2 Tbsps Crème fraiche
- 200 grams Whipped cream
- freshly ground peppers
- 1 pinch sugar
- 150 grams Smoked salmon (sliced)
- melted butter (for brushing)
- 2 Tbsps scallions
- For preparation
- Pastry flour (for working the dough)
- vegetable oil (for brushing)
Preparation steps
Mix the flour with egg, 1 tablespoon oil and 1 pinch of salt in a bowl. Add 4-6 tablespoons of lukewarm water and mix everything into a dough. Knead vigorously on a work surface for about 10 minutes until a very elastic and smooth dough is formed. Form into a ball, coat lightly with oil and wrap in foil. Let the dough rest for at least 30 minutes.
Chop the sauerkraut coarsely. Cut the bacon into small cubes. Cook the bacon in a pan until crispy, then remove.
Toast the pine nuts in the bacon fat. Add the sauerkraut and parsley, cook briefly, then remove from the heat. Mix the creme fraiche with 2 tablespoons of sour cream and season with salt, pepper and sugar to taste.
Spread out a clean kitchen towel and lightly sprinkle with flour. Place the dough on it and roll out as thin as possible with a floured rolling pin. Stretch the dough by hand as thin as possible.
Spread the dough with the cream mixture. Spread the sauerkraut mixture on the dough, leaving a 2 cm (approximately 1 inch) wide margin. Place the smoked salmon slices on top.
Roll the strudel from the long side using the cloth and place with the seam side down on a greased baking sheet. Brush with melted butter. Bake on the middle rack of a preheated oven at 200°C (approximately 400°F) for about 30-40 minutes. Brush occasionally with melted butter.
Stir the remaining sour cream until smooth and stir in chives. Serve the strudel in slices while still warm, topped with some of the sour cream.
