Hearty salmon strudel with dill

8 Servings

Ingredients

Quantity Ingredient
1 pounds Salmon fillet, 1-inch thick, skinned
Butter-flavor cooking spray
¼ teaspoon Salt
¼ teaspoon Garlic powder
¼ teaspoon Freshly ground pepper
1¼ cup Red potatoes, cubed
¾ cup Evaporated skim milk
½ Leek, thinly sliced
2 teaspoons Water
½ teaspoon Cornstarch
1 teaspoon Dried dill
3 tablespoons Grated Parmesan cheese
8 Sheets phyllo dough

Directions

Place salmon fillet on broiler pan coated with cooking spray. Sprinkle with salt, pepper, garlic powder. Broil until fixh flakes easily. Cut into small chunks and set aside.

Preheat oven to 350°.

Combine potato, milk and leek in a small saucepan and bring to a boil.

Cover, reduce heat, and simmer 10 minutes or until potato is tender.

Combine water and cornstarch in a small bowl. Add to potato mixture. Add salmon chunks, dill and cheese. Gently stir and set aside.

Place 1 phyllo sheet on work surface (cover to keep from drying out).

Lightly spray with cooking spray. Stack another on top and spray; repeat with all phyllo sheets. Spoon potato mixture along long edge, leaving a 2-inch border. Fold over the short edges of phyllo to cover ends of potato mixture. Starting at long edge (with the border) roll up jelly-roll fashion. Don't roll tightly. Place strudel, seam side down, on a jelly-roll pan sprayed with cooking spray. Lightly spray strudel with cooking spray.

Bake for 30 minutes or until golden brown.

Per Cooking Light Magazine: 215 cal/serving, 7½ g fat (31%). Per Mastercook: 161⅘ cal/serving, 3.9 g fat (22⅕%) Recipe by: Cooking Light, October 1996 Posted to Digest eat-lf.v097.n026 by loraelln@... (Laura Shears) on Jan 25, 1997.

Related recipes