Salmon, Porcini, and Zucchini Flowers Strudel
- Energy Kcal 416
- Carbohydrates g 35
- of which sugars g 3.2
- Protein g 24.2
- Fats g 19.9
- of which saturated fat g 6.88
- Fiber g 108
- Cholesterol mg 3.2
- Sodium mg 794
- Difficulty: Average
- Prep time: 40 min
- Cook time: 40 min
- Serving: 6
- Cost: Low
- Note + resting time for the dough
PRESENTATION
So here's the thing, strudel al salmone really mixes things up from the usual. You know, when people think of strudel, it's usually sweet stuff like apples and raisins, right? Not this one. This one has a buttery, flaky crust packed with rich salmon, earthy porcini mushrooms, and those delicate zucchini flowers that just scream summer. Seriously good.
Now, here's the deal: this strudel salato uses Norwegian salmon, which is really, really tender, combined with those tender porcini mushrooms you'd find in European kitchens when they're in season. The feta cheese? It melts right in, giving a creamy saltiness that blends perfectly with the veggies. Plus, the dish looks super fancy but is, honestly, just a clever way to use up garden-fresh ingredients—especially those zucchini blossoms popping up everywhere in summer.
You'll find strudel salmone e funghi at a nice dinner or even sliced up as a tasty appetizer. People who dig classic dessert strudel might be totally surprised by how much they love this golden, crispy version stuffed with fish and mushrooms. It's moist inside, so no worries about it drying out. And those zucchini flowers? They add a fresh, garden hint. Pretty much everyone's got their own spin—some toss in extra herbs, others switch up the cheese—but the focus stays on the summer vibes.
This ricetta strudel salmone can be a whole meal if you throw in a salad, or a unique starter when you're aiming for something different. For anyone craving a twist on comfort food, it's a great pick—super tasty and really all about using what's in season. Whether you call it strudel funghi porcini, strudel di pesce, or just "that awesome salmon strudel," it’s a dish that really brings folks together around the table. By using what's fresh, this strudel becomes a memorable part of any meal, capturing the best of summer's bounty in a deliciously unexpected way. Can't go wrong.
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INGREDIENTS
- Ingredients for the Strudel Dough
- Eggs 1 - medium
- Type 00 flour 2 cups (250 g)
- Water 0.4 cup (100 ml) - (warm)
- Extra virgin olive oil 1 tbsp (15 ml)
- Fine salt 1 pinch
- For the Filling
- Salmon steaks 0.9 lb (400 g)
- Zucchini flowers 3.5 oz (100 g) - (with zucchinis)
- Porcini mushrooms 7 oz (200 g)
- Feta cheese 5.3 oz (150 g)
- Marjoram 2 sprigs
- Dill 2 sprigs
- Lime 1 - juice and zest
- Fine salt 1 pinch
- Black pepper 1 pinch
- Extra virgin olive oil 2 tbsp (30 g)
- For Brushing
- Eggs - 1
How to prepare Salmon, Porcini, and Zucchini Flowers Strudel
To prepare the salmon, porcini, and zucchini flower strudel, start with the strudel dough: in a bowl, pour the sifted flour, add the salt 1, then the egg; then also pour in the water 2. Next, pour in the oil 3 and start kneading.
Work the mixture in the bowl until the liquids are absorbed and the dough takes shape 6. Then lightly oil the work surface and handle the dough until smooth and elastic. Make a ball with the dough 4, place it in a bowl, cover it with plastic wrap 5, and let it rest in a cool place for at least 30 minutes. Then proceed to clean the mushrooms: remove the more earthy end of the stem 6.
Then gently rub the stems and caps of the mushrooms with a damp cloth 7, if necessary, you can gently rinse the mushrooms under running water. Then slice them quite thin and place them in a bowl; drizzle with a thread of oil 9.
Then add salt and pepper to taste, the juice of 1 filtered lemon 10, and let them marinate. Then move on to the zucchini flowers (to use with the small zucchinis): remove the pistil by gently opening the flowers 11, then clean them with a damp cloth, then split them in half lengthwise 12.
Place them in a baking dish, salt and pepper to taste, then drizzle with a thread of oil 13. Then move on to the salmon: check that the fillet does not have any bones, otherwise, you can remove them with kitchen tweezers 14; then thinly slice the salmon with a sharp knife 15.
Then chop the thyme and dill 16; then place the salmon slices in a large baking dish, distribute the herb mixture 18.
Salt, pepper, and add a thread of oil 19, grate the lime zest 20, and let it rest. Finally, crumble the feta in a small bowl 21.
Let all the filling ingredients marinate and take the dough back. Set aside about 80 g (for decorations) while you roll the rest out on a lightly floured kitchen towel placed on a work surface, helping yourself with a rolling pin 22 into a rectangle measuring 18x14 inches 23. Arrange the filling layers leaving 1.2 inches from the edge: start with the zucchini flowers, then overlap the mushrooms and salmon slices 24.
Sprinkle everything with the feta 25; then brush the inner edges with some water 26, then using the kitchen towel, start rolling the strudel 27.
Continue rolling the strudel on itself 28, seal the ends by folding them under the roll, then with the help of the towel, transfer the strudel onto a baking sheet lined with parchment paper (with the folded ends resting on the base) 29. Make the decorations by rolling out the dough you set aside and using cookie cutters to create shapes of your choice: we chose to make little flowers and leaves 30.
Brush the surface of the strudel with 1 beaten egg 31 and place the decorations 32, then brush them as well. Bake the salmon, porcini, and zucchini flower strudel in a preheated static oven at 356°F for 40 minutes (if fan-forced, at 320°F for about 30 minutes). Once ready, take it out of the oven and let it cool slightly, then slice it to serve as an appetizer or main dish!