Strudel with pink salmon and potato salad
Description
Delicious baked goods for the whole family. Serve the fragrant baked strudel to the table with sour cream of any fat content, mayonnaise, garlic sauces, and so on. It is especially good with kefir or ryazhenka. Instead of pink salmon you can use another variety of red fish. The pastry is ready. Serve to the table.
Instructions
- 1
Step 1
Prepare the ingredients listed. Boil the potatoes in advance and let them cool slightly.
- 2
Step 2
Pour hot water and odorless vegetable oil into a deep container, then add salt and wheat flour.
- 3
Step 3
Knead a stiff dough and let it rest for 15–20 minutes, covered with a towel or plastic wrap.
- 4
Step 4
Peel and rinse the boiled potatoes, slice them into a deep bowl. Add a pinch of salt and whole-grain mustard.
- 5
Step 5
Wash the green onion stalks and the lightly salted pink salmon. Cut the salmon into large pieces and chop the onion. Add to a bowl, stirring in the prepared potato salad.
- 6
Step 6
Roll the dough out thin and spread the prepared filling along one edge.
- 7
Step 7
Roll it into a cylinder, like a shawarma wrap. Remember that the dough must be rolled out thin—otherwise it will not bake through where it’s coiled into several layers! Preheat the oven to 180°C and bake the assembled roll for about 30 minutes until golden brown.
- 8
Step 8
Remove the hot strudel from the oven, let it cool slightly, and cut into serving pieces. Once it has cooled completely, you won’t be able to slice it neatly—the crisp top will break.