Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Filling
Strudel pastry
Strudel pie
To bake
Utensils
One springform pan (approx. 18 cm in diameter), base lined with baking paper, sides greased
How it's done
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Filling
Heat the oil in a frying pan. Sauté the onion and garlic. Add the Swiss chard and cook for approx. 5 mins. Mix in the cream cheese, transfer to a bowl, allow to cool slightly. Mix in the salmon and all the other ingredients up to and including the honey, season with salt.
Strudel pastry
Unfold and halve the sheets of pastry. Brush 6 halves with butter, place on top of each other (overlapping slightly), place in the prepared tin. Sprinkle with sesame seeds. Spread the filling in the tin. Fold the edges of the pastry over the top.
Strudel pie
Brush the remaining sheets of pastry with butter, gather the edges slightly, place on top of the filling, sprinkle with sesame seeds.
To bake
Approx. 25 mins. in the lower half of an oven preheated to 200°C. Take out of the oven, remove the tin frame, serve hot. Garnish with mint.
How-tos
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