200g Regal Marlborough King Salmon Natural Wood Roasted Portion
100g dried cranberries
½ cup orange juice
1 orange sweet potato, peeled, grated
1 orange, zest of
70g pistachios, roughly chopped
1 tbsp horseradish cream
250g crème fraiche
1 tbsp fresh oregano leaves, finely chopped
2 pre-cooked vacuum packed baby beetroot, cut into chunks
50g butter, melted
12 sheets filo pastry
2 tbsp chopped pistachios
1 tsp poppy seeds
1-2 lemons, sliced into wedges
Preheat oven to 180°C. Place the oven rack in the middle of the oven. Line a baking tray with baking paper.
Remove the Regal salmon from the fridge and leave to rest at room temperature for 10 minutes. Remove the skin and use a fork to break up the flesh.
Soak the cranberries in the orange juice for 10 minutes to rehydrate. In a large bowl mix together the grated sweet potato, orange zest, chopped pistachios, horseradish cream, crème fraiche, and oregano. Stir to combine well, then add the soaked cranberries and juice. Set aside.
Lay 2 sheets of filo pastry sheets on the prepared baking tray and brush with melted butter. Place 2 more sheets on top and brush with butter overlapping the sheets. Keep placing 1 to 2 sheets of filo pastry on this, brushing with melted butter in between to make a long yet wide base of filo pastry.
Spoon the sweet potato mix into a long log down the centre of the filo pastry. Arrange the Regal Wood Roasted Salmon flakes and chunks of beetroot on top.
Carefully fold over the ends of the filo pastry to encase each end of the strudel, and then fold the sides over the filling, tucking under to make into a log. Brush the top of the pastry with melted butter. Sprinkle over extra chopped pistachios and poppy seeds to decorate.
Place the filo strudel on the tray in the preheated oven and bake for 40-50 minutes, until filo is crisp and golden.
Remove from oven and allow to rest for 5 minutes before serving with fresh lemon wedges and a green salad. Can be served hot, warm or cold for a picnic.
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