Alaskan Sockeye Salmon Strudel

The Honorable Tony Knowles
Governor of Alaska
Governor's House Recipe
from Governor Tony and Susan Knowles

1/2 cup sour cream
3 Tablespoons oil packed sun dried tomatoes, drained
1 each garlic clove
1 Tablespoon oregano leaves, fresh
Salt
Pepper
1/4 cup butter
2 tablespoons fresh herbs, minced (chives, parsley and thyme work well)
1 pound Sockeye salmon fillets, cut in 2-1/2 inch strips
6 each Phyllo leaves
3 Tablespoons basil pesto

Place sour cream, sundried tomatoes, garlic, oregano, and salt and pepper to taste in
food processor. Process until smooth and until tomatoes, garlic and oregano are well
incorporated. Melt butter and add minced herbs. On a sheet of parchment or waxed
paper place 1 phyllo leaf, with widest side facing you. Brush with herbed butter to
cover entire surface. Repeat with remaining phyllo leaves. Spread sour cream/tomato
mixture on phyllo approximately 2-1/2 inches from edge facing you. Make a strip
approximately as wide as your salmon strips. Leave 1-1/2 inches on each end free of
the sour cream mixture. Lay salmon strips on top of sour cream mixture, overlapping
as necessary to ensure even thickness of salmon. Rub top of salmon with pesto sauce
to coat evenly. Fold edge closest to you over the salmon. Using the parchment paper,
continue to roll the salmon into a strudel 'log' until phyllo is gone. Fold ends
under. Carefully place the strudel on parchment lined baking tray. Refrigerate for
at least 1/2 an hour. This step is very important to assure flaky layers. Preheat
oven to 400 degrees. Bake strudel for 15 to 20 minutes or until golden brown. Cut off
ends of strudel, then cut into 4 equal slices.
Serves: 4