for 4 person

Salmon

½ tbsp	lime juice
½ tsp	sambal oelek
½ tbsp	soy sauce
4 piece	salmon fillets without skin (approx. 120 g each)

Vegetables

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

Shape

1 parcel	strudel pastry (approx. 120 g)
50 g	butter, melted
½ tsp	salt

Bake

2 tbsp	soy sauce
a little	wasabi paste

How it's done

Salmon

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

Vegetables

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.

Shape

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.

Bake

for approx. 15 mins. in the centre of an oven preheated to 200°C. Remove the strudel from the oven, thoroughly combine the soy sauce and wasabi and serve separately with the salmon parcels.

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