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Salmon & Herb Strudel

Salmon & Herb Strudel

4 4

Company coming?  Try this elegant strudel that's as easy to make as it is good.  In fact, it's so tasty and delicious, you'll want to make it for the family too.

serves 4 people

Ingredients

cost per recipe: $13.21

The price is determined by the national average.

  • 2

    egg

  • 1

    tablespoon water

  • 8

    ounces (1 package) light cream cheese

  • 1/4

    cup chopped fresh chives

  • 1/4

    cup chopped fresh parsley

  • 1

    tablespoon grated lemon zest

  • 1

    dash ground black pepper

  • 1/2

    of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets(1 sheet), thawed

  • 12

    ounces (about 2 fillets) salmon fillet

view nutrition info

How to Make It

Heat the oven to 375°F.  Beat 1 egg and the water in a small bowl with a fork. Separate the remaining egg. Discard the egg white.  Place the egg yolk into a small bowl. Stir in the cream cheese, chives, parsley and lemon zest.  Season with the black pepper. Unfold the pastry sheet on a lightly floured surface.  With the short side facing you, spread the cream cheese mixture on the bottom third of the pastry to within 1 inch of the edges.  Top with the salmon.  Brush the edges with the egg mixture.  Starting at the short side closest to you, roll up like a jelly roll.  Place seam-side down on the baking sheet.  Tuck the ends under to seal.  Brush the pastry with the egg mixture.  Cut several slits in the pastry top. Bake for 20 minutes or until the pastry is golden brown.  Let the strudel cool on the baking sheet on a wire rack for 5 minutes.
Step 1

Heat the oven to 375°F.  Beat 1 egg and the water in a small bowl with a fork.

Step 2

Separate the remaining egg. Discard the egg white.  Place the egg yolk into a small bowl. Stir in the cream cheese, chives, parsley and lemon zest.  Season with the black pepper.

Step 3

Unfold the pastry sheet on a lightly floured surface.  With the short side facing you, spread the cream cheese mixture on the bottom third of the pastry to within 1 inch of the edges.  Top with the salmon.  Brush the edges with the egg mixture.  Starting at the short side closest to you, roll up like a jelly roll.  Place seam-side down on the baking sheet.  Tuck the ends under to seal.  Brush the pastry with the egg mixture.  Cut several slits in the pastry top.

Step 4

Bake for 20 minutes or until the pastry is golden brown.  Let the strudel cool on the baking sheet on a wire rack for 5 minutes.

Recipe Tips

  • Salmon Asparagus Strudel: Top the salmon with about 8 tender-crisp cooked asparagus spears.  Roll up as directed above.
  • Serving Suggestion: Serve with sautéed thin (haricot vert) green beans. For dessert serve Napoleon pastries.
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Made With
of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets(1 sheet), thawed

of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets(1 sheet), thawed

Ratings & Reviews

(4)
  • Deweysis

    November 22, 2013

    Terrible flavor

    We didn't like this at all. The combination of cream cheese, parsley and lemon was just bad. We were really looking forward to a great meal and this just didn't deliver.

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  • pat.davis

    January 4, 2010

    Salmon & Herb Strudel

    This recipe is BOMB! So simple, yet very elegant. Even for a small event, this is a BIG hit!

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    (0) (0)
  • arynna33

    May 7, 2008

    Salmon & Herb Strudel

    I have used it as an appetizer, cut salmon on strips as well as the puff pastry, you put the salmon on a whole part of pastry and cut strips on the sides and then braid the pastry around the salmon, when done you just cut into bite sizes and voila you have a lot of appetizers. My friends love it.

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  • Kim M.

    December 30, 2007

    Salmon & Herb Strudel

    I used leftover home-smoked salmon and it was great; store bought smoked salmon would also be good, but you would have to use more of it. I also made it in the morning and refrigerated it until 5:00 PM, when I cooked it and it did very well.

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