Crispy salmon strudel sticks with horseradish cream fraiche

Name: Crispy salmon strudel sticks with horseradish cream fraiche
Cook time: 50 min
Total time: 50 min
Yield: 10
Ingredients: 1 pack of (250 g) Strudel dough sheets filo or yufka dough (10 sheets each 30 x 31 cm; refrigerated shelf); 250 g Fresh cream; 4 TSP Horseradish (glass); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 5 Stem(s) Dill; 10 discs smoked salmon (about 25 g each); 25 g Butter; 7-10 Tbsp Celery green; baking paper

AUTHOR
Arlie Wyatt

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 10

1 pack of (250 g) Strudel dough sheets filo or yufka dough (10 sheets each 30 x 31 cm; refrigerated shelf)
250 g Fresh cream
4 TSP Horseradish (glass)
7-10 Tbsp Salt
7-10 Tbsp Pepper
5 Stem(s) Dill
10 discs smoked salmon (about 25 g each)
25 g Butter
7-10 Tbsp Celery green
baking paper

Directions

1
Remove the sheets of strudel dough from the refrigerator about 10 minutes before processing begins. Mix crème fraîche and horseradish. Season with salt and pepper. Wash the dill, shake dry and pluck the dill flags from the stalks
2
Place a damp tea towel on the work surface and a dry one on top. Place 2 pastry sheets on top of each other. Halve lengthwise in the middle. Spread a thin layer of horseradish crème fraîche. Place a slice of salmon on the bottom of each pastry sheet, spread a few dill flags on top and roll up. Place on a baking tray lined with baking paper. Process remaining ingredients in the same way
3
Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 18-20 minutes. Melt butter. About 5 minutes before the end of the baking time, brush the sticks with butter. Remove from the oven and serve garnished with celery green. Serve the rest of the horseradish cream separately