Smoked salmon and brie strudel
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Dried ground mustard |
| ½ | cup | White granulated sugar |
| ¼ | cup | Rice wine vinegar |
| ¼ | cup | Prepared yellow mustard |
| 1 | tablespoon | Sesame oil |
| 2 | tablespoons | Soy sauce |
| 1½ | teaspoon | Paprika |
| ¼ | teaspoon | Cayenne pepper |
| 3 | Phyllo dough sheets | |
| ¼ | cup | Melted butter |
| ¼ | cup | Chopped fresh mild herbs |
| 1 | Brie cheese wheel -; (8 oz) | |
| ½ | pounds | Sliced smoked salmon |
| 1 | Baguette; sliced into 1/2\" | |
| 1 | Pieces and lightly toasted | |
Directions
Preheat the oven to 400 degrees. In a mixing bowl, whisk the dried ground mustard, sugar, rice wine vinegar, yellow mustard, sesame oil, soy sauce, paprika and cayenne. Mix thoroughly. Set the mixture aside. Lay the three pieces of phyllo dough down on a flat surface. Brush the ends of the dough with the melted butter. In the center of the phyllo dough, spread some of the mustard. Sprinkle the circle of mustard mixture with the chopped herbs.
Season the salmon with salt and pepper. Wrap the wheel of brie with the sliced salmon, the salmon will overlap each other. (Wrap the cheese like a package.) Place the salmon wrapped brie in the center of the mustard/herb circle. Fold two of the ends of phyllo in towards the center of the dough.
Fold the remaining ends in, forming a package, seal completely. Turn the dough out onto a parchment lined sheet pan. (The folded edges of the dough should be on top of the parchment paper.) Lightly brush the dough with the butter. Place the pan in the oven and bake until golden brown, about 10 to 12 minutes. Remove from the oven and cool slightly, before slicing. Serve on croutes with the remaining mustard sauce. This recipe yields 8 servings.
Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1A80 broadcast 12-08-1997) Downloaded from their Web-Site -
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@...
~or- MAD-SQUAD@...
01-16-1998
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.