Smoked Salmon And Brie Strudel
Ingredients
- 0.5 cup dried ground mustard
- 0.5 cup granulated sugar
- 0.3 cup rice wine vinegar
- 0.3 cup prepared yellow mustard
- 1 tbsp sesame oil
- 2 tbsp soy sauce
- 1 0.5 tsp paprika
- 0.3 tsp cayenne pepper
- 3 sheet phyllo dough sheets
- 0.3 cup unsalted butter, melted
- 0.3 cup fresh mild herbs (basil, parsley, chives), chopped
- 8 oz Brie cheese wheel
- 0.5 lb smoked salmon, thinly sliced
- 0.5 baguette, sliced ½ inch and lightly toasted
Instructions
- 1
Preheat the oven to 400°F (200°C). In a bowl, whisk together the ground mustard, sugar, rice wine vinegar, yellow mustard, sesame oil, soy sauce, paprika, and cayenne until smooth. Set aside.
- 2
Lay the 3 phyllo sheets on a flat surface, stacked. Brush the edges with melted butter. Spread some of the mustard sauce in a circle in the center of the phyllo. Sprinkle with the chopped herbs.
- 3
Wrap the Brie wheel in the sliced smoked salmon, overlapping the slices like a package. Season the salmon with salt and pepper. Place the wrapped Brie in the center of the mustard-herb circle.
- 4
Fold in two sides of the phyllo toward the center, then fold in the remaining sides to form a sealed package. Place seam-side down on a parchment-lined baking sheet. Brush the top with melted butter.
- 5
Bake until golden brown, about 10 to 12 minutes. Cool slightly before slicing. Serve on toasted baguette slices with the remaining mustard sauce alongside.