Strudel with salmon and stewed cabbage

The most delicious strudel comes from wild salmon. Try to buy frozen salmon or chum salmon and thaw it gradually on the coldest shelf. Then cut into two fillets, remove the skin and cook.

Ingredients

• 500 g filo dough
• 1 small onion
• 100 g butter
• 3 tbsp. l. vegetable oil
• 700 g sauerkraut
• 10 g dill or fennel seeds
• sugar, salt
• 700 g smoked salmon fillet
• For the sauce
• 230 g cream, 33% fat
• 50 g table horseradish
• salt

Directions

1. Defrost the filo dough in the refrigerator (this will take 12-14 hours), do not open or remove from the pack until it is time to fold the strudel.
2. Cut the onion into small cubes. Melt 2 tablespoons in a heavy-bottomed skillet. l. vegetable and 1 tbsp. l. butter, fry the onion until transparent. Add cabbage, dill seeds, season with salt and sugar, simmer for 10 minutes.
3. Melt 3 tablespoons in a small saucepan. l. butter, bring to a strong boil, pour into the stewed cabbage, stir. Melt the remaining butter in the same saucepan, prepare a brush to grease the dough.
4. Cut the salmon fillet in half lengthwise. Spread a towel on the table, lay out one layer of filo dough, then the second sheet offset to the right and upward by 3 cm: you will get a rectangle of dough in two layers and edges of 3 cm of dough on both sides. This is done so that you do not have very many layers of dough in the folds.
5. Grease the dough with butter, spread a layer of cabbage over the entire area of ​​the dough, not reaching the edges of 3 cm. Put the salmon on the cabbage, stepping back from the edge 7-10 cm (fillet width).
6. Roll the sides of the dough, cover the fillet with the cabbage dough, brush the top of the dough with butter and roll the strudel (so that the cabbage wraps the salmon on all sides).
7. Transfer the strudel to a parchment-lined baking sheet, brush with oil, and slit the ends to allow steam to escape. Bake at 180-190 ° C for 25 minutes. In 5 min. until the end of baking, gently grease with oil again.
8. Whip the cream, horseradish and salt with a mixer. Cool the finished strudel a little, 10 minutes, and serve with the sauce.