Salmon Strudel With Bearnaise Sauce Recipe

Name: Salmon Strudel With Bearnaise Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 None small carrots, peeled and finely diced; 4 None small tomatoes, quartered, seeded and flesh finely diced; 4 tbsp balsamic vinegar; 1 2/3 lb salmon fillet, skinned and chopped; 1 medium egg, separated, yolk beaten; 1 cup double cream; 1/4 tsp cayenne pepper; 8.5 oz puff pastry; 2 1/4 lb potatoes, peeled and shaped into balls or cubed; 1 x 1 oz packet bearnaise sauce mix; 1/2 cup butter, cubed; None None Arugula leaves and lime slices, to garnish

Servings: persons

3 None small carrots, peeled and finely diced
4 None small tomatoes, quartered, seeded and flesh finely diced
4 tbsp balsamic vinegar
1 2/3 lb salmon fillet, skinned and chopped
1 medium egg, separated, yolk beaten
1 cup double cream
1/4 tsp cayenne pepper
8.5 oz puff pastry
2 1/4 lb potatoes, peeled and shaped into balls or cubed
1 x 1 oz packet bearnaise sauce mix
1/2 cup butter, cubed
None None Arugula leaves and lime slices, to garnish

1
Boil one third of the diced carrots in a small pan of water until tender, then drain well and set aside. Mix the rest of the diced carrots with the diced tomatoes and vinegar and season lightly. Cover and chill in the fridge.
2
Place the salmon in a food processor and puree until smooth. Add the egg white and cream and process until blended. Add the cayenne pepper and season. Stir in the cooked carrots and chill in the fridge for 30 mins.
3
Preheat the oven to 400u00b0F. Roll out the puff pastry on a lightly floured surface to a 10 x 16 inch rectangle. Spread over the salmon mixture, then roll up gently from one long side like a Swiss roll. Seal the pastry edges with the beaten egg yolk. Place on a baking sheet and bake for 20 mins until the pastry is risen and golden.
4
Meanwhile, cook the potato balls or cubes in a pan of boiling salted water until tender. Drain well. Prepare bearnaise sauce according to package directions, then gradually add the cubed butter, whisking until smooth. Slice the strudel and serve with the potatoes and sauce. Top with the tomato and carrot salad and garnish with arugula leaves and limes slices.

1078

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 3 None small carrots, peeled and finely diced, 4 None small tomatoes, quartered, seeded and flesh finely diced, 4 tbsp balsamic vinegar, 1 2/3 lb salmon fillet, skinned and chopped, and more.

Yes, Salmon Strudel With Bearnaise Sauce falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Salmon Strudel With Bearnaise Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions