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Delicious strudel with salmon
Dough:
— 150 g flour
— 90 ml ice water
— 1 tbsp vegetable oil
— pinch of salt
— 50 ml of oil for lubrication.
Filling:
— 750 g salmon fillet,
— 3 large onions,
— 3 PCs. potatoes (about 350-400 g),
— 1 large bunch of dill,
— 4 tbsp vegetable oil without smell.
Knead the dough and knead it for 10-15 minutes (do not add flour!!!) — it should be soft but not stick to hands. From the dough to form a ball, wrap it in cling film and leave to rest for 1 hour.
Prepare the filling:
— salmon fillet cut into slices thickness of 2-3 mm;
— onions cut into thin half-rings and fry in 2 tbsp oil;
— shred potatoes on a grater for carrots in Korean or very thinly slice into strips and fry in the remaining oil, lightly prisolit.
Work with the dough:
Table lay a large linen or cotton towel. Towel liberally sprinkle with flour and RUB it into the fabric.
At the center of the towels to put the ball of dough and flatten it with your hand, giving a pellet form. Roll out with a rolling pin until then, until the crust will not become a thickness of 4-5 mm. and Then under the dough to push hands, turning the back, and, holding the dough in the air, stretch it in different directions.
When the thickness of the dough reaches 1-2 mm, to fasten it on the towel and slowly stretch hands in the parties. Not to fear, but at the same time, not to make any sudden movements.
When the dough is stretched to the desired transparency, give it a rest for 10-15 minutes.
Coat the dough with oil, departing from three sides 10 cm, and the fourth on 15.
On a greased dough to evenly distribute roasted potatoes, then place a layer of fish. On top of the fish to distribute the onion and finely chopped dill.
On three sides (where we retreated 10 cm), the edges of the dough to wrap it up. On the side opposite the free edge, to minimize the strudel with the help of a towel. Free edge of the wrap on the roll. Rolled strudel to turn with a towel on the parchment and transfer to the baking sheet.
Bake at 180 degrees for 30 minutes.
This strudel can be baked not only with salmon, but with a lintel, walleye or other fish.published
P. S. And remember, only by changing their consumption — together we change the world! ©
Join us in Facebook , Vkontakte, Odnoklassniki
Source: povarisha.livejournal.com/137350.html
— 150 g flour
— 90 ml ice water
— 1 tbsp vegetable oil
— pinch of salt
— 50 ml of oil for lubrication.
Filling:
— 750 g salmon fillet,
— 3 large onions,
— 3 PCs. potatoes (about 350-400 g),
— 1 large bunch of dill,
— 4 tbsp vegetable oil without smell.
Knead the dough and knead it for 10-15 minutes (do not add flour!!!) — it should be soft but not stick to hands. From the dough to form a ball, wrap it in cling film and leave to rest for 1 hour.
Prepare the filling:
— salmon fillet cut into slices thickness of 2-3 mm;
— onions cut into thin half-rings and fry in 2 tbsp oil;
— shred potatoes on a grater for carrots in Korean or very thinly slice into strips and fry in the remaining oil, lightly prisolit.
Work with the dough:
Table lay a large linen or cotton towel. Towel liberally sprinkle with flour and RUB it into the fabric.
At the center of the towels to put the ball of dough and flatten it with your hand, giving a pellet form. Roll out with a rolling pin until then, until the crust will not become a thickness of 4-5 mm. and Then under the dough to push hands, turning the back, and, holding the dough in the air, stretch it in different directions.
When the thickness of the dough reaches 1-2 mm, to fasten it on the towel and slowly stretch hands in the parties. Not to fear, but at the same time, not to make any sudden movements.
When the dough is stretched to the desired transparency, give it a rest for 10-15 minutes.
Coat the dough with oil, departing from three sides 10 cm, and the fourth on 15.
On a greased dough to evenly distribute roasted potatoes, then place a layer of fish. On top of the fish to distribute the onion and finely chopped dill.
On three sides (where we retreated 10 cm), the edges of the dough to wrap it up. On the side opposite the free edge, to minimize the strudel with the help of a towel. Free edge of the wrap on the roll. Rolled strudel to turn with a towel on the parchment and transfer to the baking sheet.
Bake at 180 degrees for 30 minutes.
This strudel can be baked not only with salmon, but with a lintel, walleye or other fish.published
P. S. And remember, only by changing their consumption — together we change the world! ©
Join us in Facebook , Vkontakte, Odnoklassniki
Source: povarisha.livejournal.com/137350.html
