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The Honorable Tony Knowles
former Governor of Alaska
Governor's House Recipe
from Governor Tony and Susan Knowles
Alaskan Sockeye Salmon Strudel
- Ingredients
- 1/2 cup sour cream
- 3 Tablespoons oil packed sun dried tomatoes, drained
- 1 each garlic clove
- 1 Tablespoon oregano leaves, fresh
- Salt
- Pepper
- 1/4 cup butter
- 2 tablespoons fresh herbs, minced (chives, parsley and thyme work
well)
- 1 pound Sockeye salmon fillets, cut in 2-1/2 inch strips
- 6 each Phyllo leaves
- 3 Tablespoons basil pesto
- Place sour cream, sundried tomatoes, garlic, oregano, and salt
and pepper to taste in food processor. Process until smooth and
until tomatoes, garlic and oregano are well incorporated.
- Melt butter and add minced herbs.
- On a sheet of parchment or waxed paper place 1 phyllo leaf, with
widest side facing you. Brush with herbed butter to cover entire
surface. Repeat with remaining phyllo leaves.
- Spread sour cream/tomato mixture on phyllo approximately 2-1/2
inches from edge facing you. Make a strip approximately as wide as
your salmon strips. Leave 1-1/2 inches on each end free of the sour
cream mixture.
- Lay salmon strips on top of sour cream mixture, overlapping as
necessary to ensure even thickness of salmon.
- Rub top of salmon with pesto sauce to coat evenly.
- Fold edge closest to you over the salmon. Using the parchment
paper, continue to roll the salmon into a strudel 'log' until phyllo
is gone. Fold ends under.
- Carefully place the strudel on parchment lined baking tray.
Refrigerate for at least 1/2 an hour. This step is very important to
assure flaky layers.
- Preheat oven to 400 degrees. Bake strudel for 15 to 20 minutes or
until golden brown. Cut off ends of strudel, then cut into 4 equal
slices.
Serves: 4
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