Sockeye Salmon with Ricotta Strudel by Maria Liberati

• 1/2 lb Wild for Salmon Sockeye Salmon
• 2 chopped leeks
• 1 small handful chopped dill
• ½ cup ricotta cheese
• 5 tablespoons grated Parmigiano-Reggiano Cheese
• 1 shot glass cognac
• 1 egg
• 1 egg yolk
• 1 egg white
• 2 tablespoons extra virgin olive oil
• 2 tablespoons butter
• 2 tablespoons breadcrumbs or panko bread crumbs
• 2 puff pastry sheets
• 4 sprigs of thyme for garnish

Preheat oven to 430 degrees 

Place puff pastry sheets out to thaw 20 minutes before using or follow package instructions. Once thawed place on sheet of parchment paper, set aside.

Place 1 tablespoon of olive oil in sauté pan, heat for 2 minutes on low heat. Place salmon in skin side down and sear until cooked, salmon should be pink and should flake easily. Set aside. 

Chop leeks and set aside. Place olive oil and butter in sauté pan and place on low heat. Once butter has melted place in leeks and let sauté for 15 minutes on low heat,

While waiting for leeks, place salmon in bowl, remove skin, and flake salmon. Place flaked salmon in sauté pan with leeks. Sauté for 2 minutes. Pour in cognac. Once liquid is reduced, place in chopped dill, sauté for another 10 minutes. Remove from heat. Place in bowl, when cooled, add in ricotta, and whole egg, parmigiano reggiano cheese. Blend together.

Sprinkle breadcrumbs on puff pastry sheet leaving 2-inch border on each side. Spoon half of filling in, sprinkle some breadcrumbs on top of filling, leaving 2-inch border on each side. Brush borders inside with pastry brush dipped in egg white. Roll up the strudel like a jelly roll, and tuck ends under to seal. Dip pastry brush in egg yolk and brush on top of strudel, sprinkle on caraway seeds. Repeat with second puff pastry sheet.

Use parchment paper to cover bottom of pan. Place strudel seam side down on parchment paper. Bake for 30 minutes or until golden brown.