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Epicurious

Salmon Strudel

Slices of rare salmon strudel on a black plate
Photo by Nigel Parry

To achieve a light crispy, flaky phyllo crust, wrap the salmon in the phyllo neatly, but leave just enough room for the dough to create layers. If you wrap the fish too tightly, it will prevent the phyllo from becoming crunchy and will render the pastry soft and soggy. This is an easy recipe once you learn to work fast, and while it’s designed to serve four, you may want to halve the recipe and try it for two the first time you make it.

This recipe was excerpted from 'Seafood Simple' by Eric Ripert. Buy the full book on Amazon.

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