Fresh Salmon Strudel Perfumed with Dill

Name: Fresh Salmon Strudel Perfumed with Dill
Cuisine: Israeli
Ingredients: 900 g (2 lb) thick salmon fillet with skin on; 1 packet filo pastry; 50 g (2 oz) unsalted butter, melted; sea salt; 75 ml (3 fl oz) dry vermouth or dry white wine; 75 ml (3 fl oz) dry vermouth or dry white wine; 2 tablespoons finely chopped dill; 1 large, very ripe avocado, peeled, stoned and cut in 2.5 cm (1 in) cubes; 1 tablespoon fresh lemon juice; 4 rounded tablespoons mayonnaise; 2 rounded tablespoons reduced-fat yogurt; 10 grinds black pepper; ½ teaspoon sugar

Preparation info

Makes
6-8
servings

Difficulty
Easy

Appears in

Mother and Daughter Jewish Cooking

By Evelyn Rose and Judi Rose

Published 2000

About

This is my interpretation of a strudel in which paper-thin slices of fresh salmon fillet are encased in pastry and—an Israeli touch—served with a cool, pale-green avocado mayonnaise.

Ingredients

900 g (2 lb) thick salmon fillet with skin on
1 packet filo pastry<

Asia
Israel
Fish course
Gluten-free
Pescatarian

Method

Slice the salmon on the diagonal as is done with smoked salmon, using a flexible serrated knife. The slices should be 5 mm ¼ in) thick.

For the strudel you will need 3 layers of filo, each made up into an 45 cm (18 in) square. Depending on the size of each sheet of filo, you may need to make up the squares by piecing 1½—2 sheets together.

Brush the first square thinly but