Seafood Strudel Recipe

A lovely dish, superbly flavourful, to serve on a special occasion. Served with rice and steamed asparagus, it's sure to impress!
Prep:40m Cook:30m Servings:6

Ingredients
5 large sea scallops, muscle removed
1 cup whipping cream
6.5 oz can crabmeat, or equivalent fresh
1/4 lb small fresh shrimp
2 Tbsp chopped fresh dill
Salt, white pepper and fresh lemon juice to taste
6 x 5 oz salmon fillets
1/4 cup melted butter
5 sheets Filo pastry, thawed if frozen (keep covered in a damp towel to prevent brittleness)
1 cup white wine (use the good stuff for this one!)

Directions
Pour the wine into a skillet and bring to a boil. Add the scallops and cook 1 to 2 minutes on each side until just cooked through. Remove scallops and cool to room temperature.
Continue boiling the wine until almost evaporated. Reduce to a simmer and add the whipping cream and simmer until thickened, about 7 minutes. Remove from heat and reserve.
Slice the scallops into thin strips and add them along with the crab, shrimp, dill, salt, pepper and lemon juice to the cream, mixing to coat.
Lay one sheet of filo on a parchment-lined baking tray and brush lightly with butter. Layer with another sheet of filo and brush again. Repeat until all filo is layered.
Preheat oven to 375F.
Arrange salmon fillets in a long narrow strip in the middle of the bottom third of the pastry. Season with salt and white pepper, then spread the seafood and cream mixture over the top.
Fold the sides of the pastry over the top and then carefully roll into a log shape, encasing the salmon and seafood mixture in a parcel.
Brush the top and sides of the pastry roll with butter. Using a sharp, serrated knife, make shallow cuts into just the pastry about 2" apart; this makes it easier to cut into serving pieces after baking.
Bake in the middle of the oven for 25 to 30 minutes, until puffed and golden. Let rest 10 minutes before cutting into serving portions.