Hearty Salmon Strudel with Dill

Ingredients

• 0.5 teaspoon cornstarch 
• 1 teaspoon optional: dill dried
• 0.8 cup evaporated skim milk 
• 0.3 teaspoon garlic powder 
• 0.5 cup leek thinly sliced
• 3 tablespoons parmesan cheese grated
• 0.3 teaspoon pepper freshly ground
• 8 sheets phyllo dough frozen thawed
• 1.5 cups potatoes red cubed peeled ()
• 1 pound salmon fillet ()
• 0.3 teaspoon salt 
• 2 teaspoons water 

Equipment

• bowl
• frying pan
• sauce pan
• oven
• knife
• plastic wrap
• broiler pan

Directions

1. Place salmon fillet on a broiler pan coated with cooking spray.
2. Sprinkle salt, garlic powder, and pepper evenly over fillet. Broil 10 minutes or until fish flakes easily when tested with a fork.
3. Cut fillet into small chunks; set aside.
4. Preheat oven to 35
5. Combine potato, milk, and leek in a small saucepan; bring to a boil. Cover, reduce heat, and simmer 10 minutes or until potato is tender.
6. Combine water and cornstarch in a small bowl. Stir well; add to pan. Bring to a boil; cook 1 minute, stirring constantly. Gently stir in fish chunks, dill, and cheese. Set aside.
7. Place 1 phyllo sheet on work surface (cover remaining dough to keep from drying); lightly coat with cooking spray. Working with 1 phyllo sheet at a time, coat remaining 7 phyllo sheets with cooking spray, placing one on top of the other.
8. Place a sheet of plastic wrap over phyllo, pressing gently to seal sheets together; discard plastic wrap.
9. Spoon potato mixture along 1 long edge of phyllo, leaving a 2-inch border. Fold over the short edges of phyllo to cover 2 inches of potato mixture on each end.
10. Starting at long edge with 2-inch border, roll up jelly-roll fashion. (Do not roll tightly, or strudel may split.)
11. Place strudel, seam side down, on a jelly-roll pan coated with cooking spray. Score diagonal slits into top of strudel using a sharp knife. Lightly spray strudel with cooking spray.
12. Bake strudel at 350 for 30 minutes or until golden brown.
13. Serve warm.