Title: Smoked Salmon and Brie Strudel
Categories: Smoke Fish Salmon
Yield: 4 Servings

1/2	c	Dried ground mustard
1/2	c	White granulated sugar
1/4	c	Rice wine vinegar
1/4	c	Prepared yellow mustard
1	tb	Sesame oil
2	tb	Soy sauce
1 1/2	ts	Paprika
1/4	ts	Cayenne
3		Sht phyllo dough
1/4	c	Melted butter
1/4	c	Chopped fresh mild herbs
1		(8 oz.) wheel of Brie
		Cheese
1/2	lb	Sliced smoked salmon
1		Baguette, sliced into 1/2
		In. pieces and lightly
		Toasted

Preheat the oven to 400 degrees F. In a mixing bowl, whisk the dried ground mustard, sugar, rice wine vinegar, yellow mustard, sesame oil, soy sauce, paprika and cayenne. Mix thoroughly. Set the mixture aside. Lay the three pieces of phyllo dough down on a flat surface. Brush the ends of the dough with the melted butter. In the center of the phyllo dough, spread some of the mustard. Sprinkle the circle of mustard mixture with the chopped herbs. Season the salmon with salt and pepper. Wrap the wheel of brie with the sliced salmon, the salmon will overlap each other. (Wrap the cheese like a package) Place the salmon wrapped brie in the center of the mustard/herb circle. Fold two of the ends of phyllo in towards the center of the dough. Fold the remaining ends in, forming a package, seal completely. Turn the dough out onto a parchment lined sheet pan. (the folded edges of the dough should be on top of the parchment paper) Lightly brush the dough with the butter. Place the pan in the oven and bake until golden brown, about 10 to 12 minutes. Remove from the oven and cool slightly, before slicing. Serve on croutes with the remaining mustard sauce.

Yield: 8 servings

SOURCE: Emeril Live! Cooking Show Copyright 1997, TV FOOD NETWORK SHOW #EMIA80 TRIMMING THE TREE From: Dave Drum Date: 26 Feb 98

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