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🍽️ Crispy Spinach and Salmon Strudel with Carrot Puree

685 kcal · 30 min · 4 servings

Ingredients

• 300 g spinach
• carrots (300 g each)
• vegetable onion (300 g each)
• 2 tbsp butter
• 2 eggs
• 100 g crème fraîche
• salt
• pepper (from the mill)
• salmon fillet (250 g each, skinless and boneless)
• pike-perch fillet (250 g each, skinless and boneless)
• 200 g strudel pastry (ready-made)
• 100 g Gruyère cheese (grated)
• 100 g white bread (finely crumbled)
• 1 egg yolk
• 250 ml poultry stock (from the jar)
• 1 tsp grated lemon zest
• lemons (juice)
• oil (for the baking sheet)

Instructions

1. 1. Wash the spinach thoroughly and remove any wilted leaves.
2. 2. Place the wet spinach in a pot with boiling salted water and let it wilt briefly.
3. 3. Drain the spinach, rinse it briefly with cold water, and let it drain well.
4. 4. Squeeze the spinach firmly with your hands to remove excess moisture.
5. 5. Peel the carrots and then wash them.
6. 6. Cut the carrots into fine, thin strips.
7. 7. Peel the onions and cut them into small cubes.
8. 8. Heat butter in a pan and sauté half of the onions and the carrots in it for 5 minutes.
9. 9. Remove the pan from the heat and stir in the squeezed spinach, eggs, and Creme Fraiche into the vegetable mixture.
10. 10. Season the filling with salt and pepper to taste.
11. 11. Cut the salmon fillets into strips approximately 2 centimeters wide.
12. 12. Season the salmon strips with salt and pepper.
13. 13. Lay the strudel dough flat on a work surface.
14. 14. Spread the prepared vegetable-spinach filling evenly over the dough.
15. 15. Sprinkle cheese and breadcrumbs over the filling.
16. 16. Place the seasoned salmon strips on the filled dough surface.
17. 17. Roll the dough tightly from one long side.
18. 18. Place the strudel with the seam facing down on a baking sheet greased with oil.
19. 19. Whisk the egg yolk and brush the surface of the strudel with it.
20. 20. Preheat the oven to 180 degrees and place the strudel in the center.
21. 21. Bake the strudel for about 30 minutes until golden brown.
22. 22. While the strudel bakes, chop the remaining onions and carrots.
23. 23. Cook the remaining vegetables in chicken stock for 25 minutes until soft.
24. 24. Then puree the cooked vegetables until smooth.
25. 25. Grate some lime zest over the puree and add lime juice.
26. 26. Season the puree with salt and adjust the taste.
27. 27. Serve the puree warm alongside the strudel.

Nutrition per serving

• kcal: 685
• Protein: 43 g · Fett/Fat: 38 g · Carbs: 32 g