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Smoked Salmon And Brie Strudel
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1
/2 Cup Dried ground mustard
/2 Cup White granulated sugar
/4 Cup Rice wine vinegar
/4 Cup Prepared yellow mustard
Tablespoon Sesame oil
Tablespoon Soy sauce
−1/2 Teaspoon Paprika
/4 Teaspoon Cayenne pepper
Phyllo dough sheets
/4 Cup Melted butter
/4 Cup Chopped fresh mild herbs
Brie cheese wheel −; (8 oz)
/2 Pound Sliced smoked salmon
Baguette; sliced into 1/2"
Pieces and lightly toasted
Preheat the oven to 400 degrees. In a mixing bowl, whisk the dried ground
mustard, sugar, rice wine vinegar, yellow mustard, sesame oil, soy sauce,
paprika and cayenne. Mix thoroughly. Set the mixture aside. Lay the three
pieces of phyllo dough down on a flat surface. Brush the ends of the dough
with the melted butter. In the center of the phyllo dough, spread some of
the mustard. Sprinkle the circle of mustard mixture with the chopped herbs.
Season the salmon with salt and pepper. Wrap the wheel of brie with the
sliced salmon, the salmon will overlap each other. (Wrap the cheese like a
package.) Place the salmon wrapped brie in the center of the mustard/herb
circle. Fold two of the ends of phyllo in towards the center of the dough.
Fold the remaining ends in, forming a package, seal completely. Turn the
dough out onto a parchment lined sheet pan. (The folded edges of the dough
should be on top of the parchment paper.) Lightly brush the dough with the
butter. Place the pan in the oven and bake until golden brown, about 10 to
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2 minutes. Remove from the oven and cool slightly, before slicing. Serve on
croutes with the remaining mustard sauce. This recipe yields 8 servings.
Smoked Salmon And Brie Strudel
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