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Salmon Strudel

Slices of rare salmon strudel on a black plate
Photo by Nigel Parry

To achieve a light crispy, flaky phyllo crust, wrap the salmon in the phyllo neatly, but leave just enough room for the dough to create layers. If you wrap the fish too tightly, it will prevent the phyllo from becoming crunchy and will render the pastry soft and soggy. This is an easy recipe once you learn to work fast, and while it’s designed to serve four, you may want to halve the recipe and try it for two the first time you make it.

This recipe was excerpted from 'Seafood Simple' by Eric Ripert. Buy the full book onAmazon.

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What you’ll need

Ingredients

Serves 4

For the salmon

1½磅center-cut鲑鱼片、剥皮和πn bones removed, cut into four 4 × 2-inch rectangles 2 inches thick
Fine sea salt and freshly ground white pepper
16 sheets phyllo dough, cut to 12 ×12 inches
6 Tbsp. unsalted butter, melted

To finish

3 Tbsp. canola oil
Homemade or store-bought truffle butter, for serving
Finely julienned fresh black truffle, for garnish

  1. Wrap the salmon

    Step 1

    Season the salmon fillets with sea salt and white pepper on all sides.

    Step 2

    Using a pastry brush, paint the top of one sheet of phyllo with some melted butter. Top with a second phyllo sheet and brush with butter. Repeat twice more for a total of 4 buttered phyllo sheets. Fold the pile in half to make a 12 × 6-inch rectangle. Brush the top with butter again. Center a salmon fillet crosswise at a short end of the rectangle, then roll it up in the phyllo dough to enclose; the ends can remain open. Repeat with the remaining phyllo and salmon.

  2. To finish

    Step 3

    Divide the canola oil between two large nonstick pans and heat over medium heat. Add 2 salmon-phyllo packets to each pan and cook until golden brown on both sides, about 16 minutes total. Reduce the heat to medium-low if the phyllo browns too quickly. A metal skewer inserted into the thickest part of the fish for 5 seconds should feel warm when touched to your wrist.

    Step 4

    Using a serrated knife, trim the ends off each salmon-phyllo bundle, then gently slice each into 6 or 7 slices. Fan the slices onto warm plates and finish with warm truffle butter and julienne of truffles for garnish. Serve immediately.

Seafood Simple cover art, image of hands sprinkling salt on salmon filet
Excerpted fromSeafood Simple ,copyright © 2023 by Eric Ripert. Used by permission of Random House an imprint and division of Penguin Random House LLC, New York. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher. Buy the full book fromAmazonorRandom House.
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Tags Cookbooks Dinner Main Salmon Fish Seafood

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