A delicious mushroom dish for any occasion!
Stir the lemon zest and juice with the dill. Brush salmon with it, marinate with closed lid in the refrigerator for about thirty minutes. Remove marinade, season salmon.
Warm butter, sauté shallot. Steam mushrooms for about two minutes, add white wine, bring to the boil. Reduce temperature, simmer liquid completely, season, cool.
Shape the ‘Portionstrudeln’: Unfold dough accurately, separate dough sheets from each other, keep covered with a kitchen towel until ready to use. Place one dough sheet on kitchen towel, brush with little butter, wrap side edges to center, brush with little butter. shape a quarter of bread crumbs on bottom third of dough, spread a quarter of mushroom filling evenly on bread crumbs, place salmon on top. Lift kitchen towel slightly, roll up loosely. Place with the seal down on a baking sheet lined with parchment paper. Proceed with remaining dough on the spot. Brush the strudels with butter.
Bake: about twenty-five minutes in the center of the oven heated to 180 °C. While baking, brush the strudels a few times with the remaining butter.
Dill curd: mix well curd and dill, season. Serve with the strudels.
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