Vegetable strudel with fried salmon and rocket dip

Name: Vegetable strudel with fried salmon and rocket dip
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 7
Ingredients: 250 g Flour; 3 Eggs (size M); 7-10 Tbsp Salt; 6 TABLESPOONS Oil; 200 g Courgette; 250 g Carrots; 150 g small mushrooms; 1 small onion; 500 g Pea pods; 7-10 Tbsp black pepper; 400 g Double cream cream cheese; 2 TABLESPOONS Butter or margarine; 1/2 bunch Chervil and basil; 1 collar Rocket; 500 g Edible quark (20 % fat); 800 g salmon fillet, with skin; 7-10 Tbsp Flour; baking paper

AUTHOR
Jennie Fields

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 7

250 g Flour
3 Eggs (size M)
7-10 Tbsp Salt
6 TABLESPOONS Oil
200 g Courgette
250 g Carrots
150 g small mushrooms
1 small onion
500 g Pea pods
7-10 Tbsp black pepper
400 g Double cream cream cheese
2 TABLESPOONS Butter or margarine
1/2 bunch Chervil and basil
1 collar Rocket
500 g Edible quark (20 % fat)
800 g salmon fillet, with skin
7-10 Tbsp Flour
baking paper

Directions

1
Knead flour, 1 egg, 1 pinch of salt, 2 tablespoons of oil and 125 ml of water with your hands. Knead vigorously for about 10 minutes until a smooth dough is formed. Cover and let rest for about 30 minutes.
2
Zucchini washing, cleaning. Peel and wash the carrots. Cut or slice both into fine sticks. Clean, clean and slice the mushrooms. Peel and finely chop onion. Peel peas from the pods.
3
Heat 2 tablespoons of oil and fry the mushrooms. Add zucchini, carrots and onion, fry until al dente. Add peas and cook for 1 minute while stirring. Season with salt and pepper and let cool off. Stir cream cheese and 2 eggs until smooth, season with pepper.
4
Melt the fat in a small pot. Roll out the strudel dough thinly on a floured tea towel or pull it out with your hands so that you can see the structure of the towel. Brush with a little fat.
5
Spread the cream cheese mixture over slightly more than half of the dough. Spread the vegetable mixture over it. Fold the dough slightly over the filling on two sides. Roll up firmly from one side. Place on a baking tray lined with baking paper.
6
Coat with remaining fat. Sprinkle with pepper. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 30-40 minutes. Wash herbs and rocket and pat dry.
7
Set aside some rocket and chervil for garnishing. Chop the remaining herbs and rocket, put something aside for sprinkling. Mix quark with herbs and rocket, season with salt and pepper.
8
Wash the salmon, dab dry and cut into pieces. Heat 2 tablespoons of oil in a frying pan and fry the salmon for about 5 minutes while turning. Season with salt and pepper. Serve strudel with salmon and quark.
9
Garnish with herbs set aside.