Back to recipe search

Phyllo Wrapped Wild Salmon Strudel

Serves 5

1 bunch
1 bunch
30 ml 2 tbsp
1 1
Medium onion, chopped
1 can 1 can
Ocean's Pink Salmon (213g), drained
Salt and pepper to taste
125 ml
1/2 cup
Swiss or Jarlsberg cheese, shredded
30 ml
2 tbsp
Dried bread crumbs
30 ml 2 tbsp Grated parmesan cheese
60 ml 1/4 cup
Unsalted butter
8 sheets
8 sheets Phyllo dough (12 x 16 inches) thawed

Chef's Tips

This is great as a starter or appetizer, using a smaller portion.
The phyllo could be wrapped in a triangle shape or stuffed and enclosed in a dome shape mould or rounded teacup.
Great for advance preparation and freezing individually.


  1. Preheat oven to 375F (190C).
  2. Rinse and drain the spinach. Remove the stems. Coarsely chop the leaves.
  3. Heat 15 ml (1 tbsp.) of the oil in a skillet over low heat. Add the onion and sauté until wilted. Stir in the spinach stems and cook 1 minute.
  4. Stir in the drained salmon, breaking it up into pieces. Drain off excess liquid and transfer mixture into a bowl. Season with salt and pepper. Stir in Jarlsberg, 15 ml (1 tbsp.) of the crumbs and the Parmesan. Set aside.
  5. Stir the butter and remaining 15 ml (1 tbsp.) olive oil together in a small bowl.
  6. Open the phyllo sheets on a work surface. Brush first sheet with some butter/oil mixture. Sprinkle with 5 ml (1 tsp) of the crumbs.
  7. Top with 2 more sheets of phyllo, brushing each with butter and sprinkling each with crumbs. Top with another sheet, (4 in total) and brush it with butter.
  8. Spoon 1/2 the filling along one side of the phyllo, leaving about 1 1/2 inches without filling on each end. Fold the long sides in to enclose the ends of the filling. Roll up the phyllo to form a strudel roll. Repeat with remaining phyllo and filling.
  9. Place both strudels on a baking sheet seam side down and brush the tops with any remaining butter and oil. Bake until deep golden, 25 minutes. Let the strudel stand for 5 minutes before slicing and serving.
  10. Serve with Tuna Pepper Sauce.

You may also like: