Perfect Sunday Lunch


SPINACH-SALMON STRUDEL

On Sunday I decided to cook something with short preparation time, healthy and really delicious. Well, actually the flaky pastry isn’t very healthy and low in calories, but I used spelt-flaky pastry to make it look healthier. This Strudel is made very quick without long preparation time and tastes very nice. So my lunch on Sunday was very delicious and my boyfriend highly praised me for my Strudel. Just a perfect Sunday – lunch.




INGREDIENTS

1 package frozen chopped spinach
1 cup chopped onion 
1 package frozen salmon 
1 tablespoon of olive oil 
1 coffe spoon of butter
pinch of sugar
1 egg yolk
lemon wedges as an accompaniment

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In a saucepan cook the spinach according to the package instructions, drain it, and let it cool. When the spinach is cool enough to handle, squeeze it dry by handfuls, transferring it as it is squeezed to a bowl. (The spinach should be very dry.) In the saucepan sautée the onion and add the pinch of sugar to caramelize the onion, which gives it a delicious taste. Add the spinach and cook the mixture for 2 minutes.Remove the mixture from heat and allow it to cool down for a few minutes.
Preheat the oven to 200 °C – 220°C.

In a non-stick skillet melt 1 coffee spoon of butter over moderately high heat until the foam subsides and in it sauté the salmon steaks, patted dry and seasoned with salt and pepper, for 1 minute on each side. Let the salmon cool down.



Spread the spinach on the phyllo and arrange the salmon on top, pressing it gently into the filling, fold in the ends, and roll up the strudel tightly. Transfer the strudel carefully, seam side down, to a baking sheet, brush it with the egg yolk and bake it in the lower third of the oven for 25 minutes, or until it is golden. Let the strudel cool to warm on the baking sheet on a rack. The strudel may be made 1 day in advance and kept covered loosely and chilled. Reheat the strudel in a preheated 200°C oven for 15 minutes. Serve the strudel warm, cut into 3 cm slices with a serrated knife and serve with the lemon wedges.

Bon appétit !

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