Salmon in strudel pastry

Salmon in strudel pastry

Total: 1 hr 5 Min. | Active: 50 Min.
Nutritional value / people: 500 kcal
, Fat: 33 g
, Carbohydrate: 23 g
, Protein: 28 g


4 people


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:

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1tbsp lime juice
1tsp sambal oelek
1tbsp soy sauce
4pieces salmon fillets without skin (approx. 120 g each)


1tbsp peanut oil
3 spring onions incl. green parts, cut into slices approx. 1 cm wide
250g baby lettuce, cut into strips approx. 1 cm wide
½tsp salt
a little pepper
50g preserved ginger


1parcel strudel pastry (approx. 120 g)
50g butter, melted
½tsp salt
2tbsp soy sauce
a little wasabi paste
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How it's done


In a bowl, thoroughly combine the lime juice, sambal oelek and soy sauce. Add the salmon and coat in the marinade.


Heat the oil in a frying pan. Stir-fry the spring onions and lettuce for approx. 3 mins, season and leave to cool. Drain the ginger, set aside.


Carefully unfold the pastry sheets. Place 2 pastry sheets on top of each other, halve and brush with a little butter. Season the salmon with salt. Place one piece of salmon in the middle of each piece of pastry. Arrange ¼ of the vegetables and ¼ of the ginger on top. Fold the edges of the pastry over the filling and press together lightly. Place the parcels on an oven tray lined with baking paper, then brush with the butter. Prepare the remaining parcels the same way.

Bake for approx. 15 mins. in the centre of an oven preheated to 200°C.

Thoroughly combine the soy sauce and wasabi and serve separately with the salmon parcels.


Peeling ginger

Peeling ginger

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