Smoked salmon and leek strudel

Strudel isn’t just for apples and cinnamon. Originally from Austria, this rolled pastry has been reimagined countless times across Central Europe — but we’re taking it somewhere new: buttery filo, sweet shallots, creamy cheese, and smoked salmon trimmings.

It’s a recipe born from the idea that elegance doesn’t need excess — and zero-waste cooking can still feel like a treat.

Ingredients (Makes 1 strudel / Serves 4):

• 100g Smokin’ Brothers smoked salmon trimmings
• 6 shallots
• 4 leeks
• 100ml dry cider 
• 100g cream cheese 
• 4 sheets of filo pastry
• Olive oil
• Lemon juice and fresh parsley, to taste
  

Process:

1. Slice the shallots and sauté them in a pan with a drizzle of olive oil. Once soft and lightly golden, deglaze with the cider and let it reduce.
2. Add the leeks (cut into rounds) and cook until tender. Stir in the cream cheese and mix until smooth.
3. Add the smoked salmon trimmings and combine well. Let the mixture cool.
4. On a flat surface, layer four sheets of filo pastry, brushing each with olive oil before placing the next.
5. Spread the filling horizontally along one edge, roll up into a strudel, and seal the edges.
6. Bake at 200°C (static) or 180°C (fan) for 25–30 minutes, until golden and crisp.

Serve warm with a squeeze of lemon and fresh parsley.

Make flavour. Not waste.

Grab our smoked salmon trimmings here. Perfect for recipes, patés, strudels and anything that calls out for bold flavour without compromise.

Credits:
Food styling and recipe: Kerstin Hartwig.