for 4 person

Filling

1 tbsp	olive oil
1	onion, finely chopped
1	garlic clove, finely chopped
500 g	Swiss chard, thinly sliced
80 g	cream cheese with pepper
400 g	salmon fillet (organic), cut into pieces
100 g	feta, crumbled
½ bunch	peppermint, roughly chopped
1	organic lemon, use grated zest and 3 tbsp of juice
1 ½ tbsp	liquid honey
¾ tsp	salt

Strudel pastry

1 parcel	strudel pastry (approx. 120 g)
20 g	butter, melted
2 tbsp	sesame seeds

Strudel pie

20 g	butter, melted
1 tbsp	sesame seeds

To bake

some	peppermint leaf

How it's done

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.

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