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Recipes

Salmon Strudel by Deep Creek Restaurant

Photos by Larry French
Video by Jeffrey A. Haines

1050 Deep Creek Avenue
Arnold, MD 21012
(410) 974-1408
thedeepcreekrestaurant.com

This month we are privileged to learn how to make salmon strudel, the signature dish of Deep Creek Restaurant in Arnold. The waterfront dining destination has been serving this very popular dish for almost 10 years. Deconstructed, the recipe’s ingredients are relatively light, but when combined to make this scrumptious meal, they become hearty and filling. Perfect for a winter’s eve.

We discussed the preparation of this dish with Chef Adon Bravo and learned a bit about his background in the culinary industry.

How did your culinary career begin and when did you join Deep Creek?
I started working in restaurants over 20 years ago from the bottom up, learning every aspect. I came to Deep Creek more than 15 years ago. At the time it was convenient since I lived in the area.

Please describe the culinary influence present in Deep Creek’s dishes.
Freshness is our number one focus and is present in all of our dishes. It’s something we would never compromise. Our eclectic menu has different regional influences and something for everyone on any budget.

What makes the salmon strudel dish special to you?
It’s a great dish with an impressive presentation. I enjoy our guest’s enthusiastic response when they order it for the first time.

Is this a traditional recipe or modified?
It’s a recipe that has been at Deep Creek for about 10 years now and is one of our most popular dishes on the menu. We wouldn’t want to modify that.

Are there any special techniques or cooking equipment needed to make this dish?
No special secrets here. As long as you have a stove top, oven, and sauté pan.

Is the recipe difficult to prepare at home?
Although it looks like a difficult dish to prepare, as long as you have a little patience, it couldn’t be easier.

Is there a particular wine that pairs well with this dish?
Some enjoy a heavier chardonnay to compliment the rich boursin cheese, also a nice pinot noir would go rather nicely with the salmon.

Salmon Strudel
(Serves four)

Four 6–8 oz. fresh salmon filets
8 oz. Boursin cheese
1 lb. fresh spinach
10 oz. canned artichoke hearts
16 sheets of phyllo dough
3 Tbs. butter (for sautéing)
1/4 cup melted butter

Sauté artichoke hearts in butter over medium heat until heated through (about three minutes). Add spinach and sauté until thoroughly wilted (about three minutes). Set aside and let cool.
Melt butter for moistening phyllo dough edges. On flat surface lay out 4 sheets of phyllo dough (one on top of the other).
Place 1/4 of spinach and artichoke mixture on phyllo, about two inches from the bottom. Add 2 ounces of Boursin cheese on top of mixture, followed by 1 salmon filet. Brush edges of dough with butter.
Starting from the bottom, roll the strudel once. Fold sides in towards strudel to form package and continue to roll until completed. Brush strudel with melted butter and place in a preheated, 375 degree over for 15–20 minutes.
Cut on diagonal, garnish with dill cream sauce and fresh dill.

Dill Cream Sauce

16 oz. heavy cream
1/2 cup fresh cut dill
salt and pepper to taste