Salmon And Crab Strudel With Wild Mushrooms & Whole Grain Mustard Sauce Recipe
Ingredients
| 8 phyllo sheets | ||
| Olive oil | 2 Ounce (Strudel:) | |
| Lemon zest | 1 Teaspoon (Strudel:) | |
| Black pepper | 1 Teaspoon (Strudel:) | |
| Chives | 1 Tablespoon, minced (Strudel:) | |
| Crab meat | 12 Ounce (Strudel:) | |
| Salmon | 12 Ounce (Strudel:) | |
| Spinach leaves | 1 Cup (16 tbs), steamed (Strudel:) | |
| 1 c. cooked wild mushrooms | ||
Directions
Starting with 1 sheet of phyllo, brush with olive oil; after the second layer, season with black pepper, lemon zest and chives.
Stop at four layers.
Place spinach leaves across the phyllo, followed by the salmon, crab and wild mushrooms.
Roll the phyllo up and seal; brush outside of phyllo with olive oil.
Bake in preheated oven at 375°, until lightly browned.
One strudel will serve three people and consist of 4 layers of phyllo.
Stop at four layers.
Place spinach leaves across the phyllo, followed by the salmon, crab and wild mushrooms.
Roll the phyllo up and seal; brush outside of phyllo with olive oil.
Bake in preheated oven at 375°, until lightly browned.
One strudel will serve three people and consist of 4 layers of phyllo.
Chef
