Canadian Salmon Strudels

Total Time: 1 hr 5 mins Preparation Time: 20 mins Cook Time: 45 mins

Ingredients

• Servings: 4
• 2 (10 ounce) packages fresh spinach
• 1 teaspoon lemon juice
• 1 pinch nutmeg
• 1 (1 1/2 lb) salmon fillets
• 8 sheets phyllo pastry
• 1/3 cup butter, melted
• 2 teaspoons butter
• 1 onion, chopped
• 3/4 cup sliced mushrooms
• 3/4 cup vegetable stock
• 2/3 cup water
• 1/4 teaspoon salt
• 1 pinch pepper
• 1/4 cup wild rice, rinsed
• 1/3 cup long grain rice
• 1/4 cup wine vinegar
• 1/4 cup wine
• 2 tablespoons finely minced shallots or 2 tablespoons onions
• 1/4 teaspoon salt and pepper
• 2/3 cup unsalted butter, cut in 1/2 inch cubes
• 1 tablespoon chopped fresh parsley

Recipe

• 1 for the rice: in saucepan, melt butter over medium heat; cook onion and mushrooms, stirring occasionally, for 5 minutes or until softened. add stock, water, salt and pepper; bring to boil. add wild rice; return to boil. reduce heat, cover and simmer for 35 minutes. stir in long grain rice; simmer, covered, for 25 minutes or just until liquid is absorbed and rice is tender. let cool.
• 2 trim spinach; rinse, shaking off excess water. in saucepan, cook spinach, with just the water clinging to leaves, over medium heat for 8 minutes or until wilted; drain in sieve, pressing out moisture. chop; toss with lemon juice and nutmeg. cut salmon crosswise into 4 pieces. separate some skin from flesh. holding skin, insert knife at 45 degree angle; slide along to remove fillet.
• 3 lay 1 sheet of phyllo on work surface, keeping remaining phyllo covered with plastic wrap and damp towel to prevent drying out. brush with about 2 teaspoons of the butter. place second sheet on top; brush with butter.
• 4 about 1 inch from long side of pastry, spoon 1/2 cup rice mixture lengthwise into 3-inch wide strip, leaving 4-inch border at short sides. top with one-quarter of the spinach. top with 1 piece of salmon.
• 5 fold 1-inch border over filling; fold each side over and roll up. place, seam side down, on greased baking sheet. brush with butter. repeat to form 4 packages. bake in 425°f oven for 15 to 20 minutes or until golden.
• 6 sauce: meanwhile, in saucepan, boil vinegar, wine, shallots, salt and pepper for 5 minutes or until reduced to 2 tablespoons reduce heat to low; vigorously whisk in butter, a few cubes at a time, until thickened. stir in parsley. serve with salmon. makes 4 servings.
• 7 tip: remove all the pin bones from the salmon before separating the skin from the flesh. do this by running the straight, dull edge of a knife across flesh side of fillet. this raises the pin bones, making them easy to extract with tweezers.
• 8 canadian living cooks step by step.