Canadian Salmon Strudels

Few things say canadian more readily than salmon and wild rice. combined with flaky phyllo pastry, earthy mushrooms and tender spinach, the patriotic duo is transformed into a heavenly package designed specifically for entertaining occasions. this is a dynamite entrée for special dinners, always earning high praise and well satisfied appetites. the strudels can be assembled up to four hours ahead.

Steps

For the rice: in saucepan , melt butter over medium heat.

Cook onion and mushrooms , stirring occasionally , for 5 minutes or until softened.

Add stock , water , salt and pepper.

Bring to boil.

Add wild rice.

Return to boil.

Reduce heat , cover and simmer for 35 minutes.

Stir in long grain rice.

Simmer , covered , for 25 minutes or just until liquid is absorbed and rice is tender.

Let cool.

Trim spinach.

Rinse , shaking off excess water.

In saucepan , cook spinach , with just the water clinging to leaves , over medium heat for 8 minutes or until wilted.

Drain in sieve , pressing out moisture.

Chop.

Toss with lemon juice and nutmeg.

Cut salmon crosswise into 4 pieces.

Separate some skin from flesh.

Holding skin , insert knife at 45 degree angle.

Slide along to remove fillet.

Lay 1 sheet of phyllo on work surface , keeping remaining phyllo covered with plastic wrap and damp towel to prevent drying out.

Brush with about 2 teaspoons of the butter.

Place second sheet.

Ingredients

fresh spinach, lemon juice, nutmeg, salmon fillets, phyllo pastry, butter, onion, sliced mushrooms, vegetable stock, water, salt, pepper, wild rice, long grain rice, white wine vinegar, white wine, shallots, salt and pepper, unsalted butter, fresh parsley