This salmon and shrimp strudel is fish pie made fancy but that doesn’t mean it’s not easy! Puff pastry elevates this most tasty of fillings to fabulous.
I’m a fan of pastry in all its forms, shortcrust, puff, rough puff, phyllo, what else have I missed? I firmly believe that with a bit of pastry any dish is made better, especially if it bakes up flakey, golden and maybe a little bit crunchy.
For just that reason, for this month’s Fish Friday Foodie friends event, I chose seafood in pastry for our theme. I make this same dish with chicken for a fancy chicken pie but the salmon and shrimp version is way more flavorful.
Salmon and Shrimp Strudel
Do not get too caught up in exact weights for the vegetables. I give the weights of mine to give you a guideline only. After all, my idea of what a small onion is may not be the same as your own. This makes enough filling for two salmon and shrimp strudels. I baked one the first day and saved the filling for about the third day, refrigerated, then baked the second. Both delicious and we were delighted to eat it again, just the two of us. If you are feeding four people, bake them both the same day!
Ingredients - to serve four
1/2 large or 1 whole small onion (about 5 1/3 oz or 150g)
1 long stalk celery, trimmed (about 2 3/4 oz or 78g)
1 - 2 medium carrots, cut in fine dice (ideally you want about the same amount of carrots as peas)
1 potato, cut in large dice (9 oz or 256g unpeeled) – soaked in cold water to stop it turning brown
1 1/2 cups or 380ml milk
1 teaspoon fine sea salt for poaching, plus extra at the end for final seasoning
10 oz or 284g wild salmon
1 lb or 450g thawed, peeled shrimp
1 slice streaky bacon
2 tablespoons or 28g butter or a little bit extra as needed
1/4 cup or 31g flour
2 tablespoons or 30ml heavy cream
1 tablespoon whole grained mustard
Zest and juice of ½ lemon
3/4 cup or 95g frozen peas, thawed
1 teaspoon fine sea salt, or to taste
1/2 teaspoon freshly ground black pepper
1/2 teaspoon cayenne
2 (9 oz or 255g) all butter puff pastry sheet (I used the Trader Joe’s brand), thawed
Method
Peel and mince the onion. Remove the tough strings and mince the celery. Peel and cut the carrots into small dice. Notice the peas for size comparison.
Poach the salmon in simmering milk, skin side down, for 10 minutes.
Remove the salmon from the pot with a slotted spoon and add the shrimp.
Bring it back up to temperature and then turn it down to simmer for about 5 minutes.
While the shrimp poach, carefully remove the skin from the salmon and discard.
(Or fry till crispy with a little oil in a nonstick skillet as the chef’s treat. We always do!)
Remove the shrimp from the pot with a slotted spoon and set aside to cool.
Cook the potato cubes in the reserved poaching liquid for about five minutes or until almost cooked through. Use a slotted spoon to remove from the liquid. Pour the liquid into another vessel and set both aside to cool.
Wash the pot out and then fry the bacon strip in it. Remove it from the pot when crispy. Chop the bacon into small strips.
Add the butter to any bacon fat left in the pan and sauté the onion, celery and carrots in it for about 10-12 minutes, covered, until softened.
Test a carrot piece. If it’s cooked or just about, you are good to go.
Slowly sprinkle the flour onto the vegetables and stir well with each addition.
We are trying to avoid lumps of flour. Add a little more butter if the flour is dry.
Cook for a few minutes. Stir in the poaching liquid slowly.
Cook for a couple of minutes until the mixture thickens a little.
Remove the pan from the heat.
Add in the bacon, cream, mustard, lemon zest and juice. Stir well.
Add in cooked potatoes and the shrimp, along with any juice that has accumulated on the cooling plate. Use your hands to break the salmon into smaller pieces and add them to the pot. Don’t go too small or they will ending breaking down completely when you fold to mix. Top with the peas.
Fold the ingredients together gently. Sprinkle with a little salt, the black pepper and cayenne, if using.
Fold the ingredients again to combine.
Refrigerate the filling, covered, until it is chilled and you are ready to bake the strudel.
When you are ready to bake, preheat your oven to 400°F or 200°C.
Lay one square of the puff pastry out on piece of baking parchment.
Use a rolling pin to roll it out a little more from the middle, creating a rectangle out of your puff pastry square.
Pile half of the cold filling in the middle of the puff pastry.
Cut slits in each side about a 1/2 inch or 1 cm in width. Leave the ends intact.
Fold one end up and tuck the sides toward the middle. Fold the other end up and pinch to connect them to hold in the filling.
Cut the rest of the pastry outside into pieces. Randomly pull each cut piece up and over, connecting them together over the filling and pinching to make them hold, knowing that they probably won’t but, hey, it’s worth a try.
If you are baking both strudels the same day, put the first filled one in the refrigerator and repeat the process with the second puff pastry and the rest of the filling.
Bake the strudel in your preheated oven for about 35-40 minutes or until the pastry is puffed and golden and the filling is hot through. (Use a thermometer to check.) If it’s browning more quickly than it is heating through, you can cover it with foil.
Remove from the oven and leave to rest for about 10 minutes before slicing to serve.
Enjoy!
Check out the lovely pastry seafood dishes my Fish Friday Foodie friends are sharing today:
- Gluten Free Prawn /Shrimp Quiche - with Homemade Gluten Free Pie Crust from Sneha's Recipe
- Salmon and Shrimp Strudel from Food Lust People Love
- Shrimp Cups from A Day in the Life on the Farm
- Shrimp in a Blanket from Karen's Kitchen Stories
Would you like to join Fish Friday Foodies? We post and share new seafood/fish recipes on the third Friday of the month. To join our group please email Wendy at wendyklik1517 (at) gmail.com. Visit our Facebook page and Pinterest page for more wonderful fish and seafood recipe ideas.
Pin this Salmon and Shrimp Strudel!
.
.png)
