6 sheets ready-made strudel dough or filo pastry
2 eggs Quiche Lorraine: 1 onion, 1/2 leek, 80 g bacon,
250 ml cream, 1/2 potatoe, oil, salt, pepper Salmon: 100 g salmon fillet (skinless), 150 ml cream, 100 g smoked
salmon,
salt, pepper, 1 tbsp. dill
Quiche Lorraine: Cut onion, leek and bacon finely
and sauteé in a pan. Add cream and boil down. Thicken with peeled and
grated potatoe and season to taste with salt and pepper. Salmon: Cut salmon fillet finely and blend it with cream, salt
and pepper. Fold in diced smoked salmon and sesaon to taste with salt,
pepper and dill.
Spread 3 sheets strudel dough with whisked eggs and cover with the other
3 sheets. Cut quadrate, sized 100 mm X 100 mm and arange some from the
filling in the middle. Spread boarders with egg and form bags. Fry bags
swimming in oil until golden brown.
