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Smoked Salmon And Brie Strudel

  • Yield: About 12 appetizer servings


  • 3 tablespoons dry mustard
  • 1/2 cup sugar
  • 1/4 cup rice wine vinegar
  • 1/4 cup prepared yellow mustard
  • 1 tablespoon sesame oil
  • 2 tablespoons soy sauce
  • 1 1/2 teaspoons sweet paprika
  • Cayenne to taste
  • 3 sheets phyllo dough (look for it in the frozen foods section of the supermarket)
  • 3 tablespoons unsalted butter, melted
  • 1/4 cup chopped fresh herbs, such as basil, chervil, parsley, and tarragon
  • One 1/2-pound wheel Brie cheese
  • 1/2 pound sliced smoked salmon
  • Twenty-four 1-inch-thick slices French baguette
  • 1/4 cup olive oil


  • Preheat the oven to 400ºF. Line a baking sheet with parchment or waxed paper.
  • In a large mixing bowl, whisk together the dry mustard, sugar, vinegar, yellow mustard, sesame oil, soy sauce, paprika, and cayenne. Mix thoroughly and set aside.
  • Lay the 3 sheets of phyllo dough, stacked one on top of each other, on a flat surface. Brush the edges of the top sheet of dough with 1 tablespoon of the melted butter. In the center of the top sheet of dough, spread one fourth of the mustard sauce in a circle. Sprinkle with the herbs. Set aside.
  • Season the cheese and salmon slices with salt and pepper. Wrap the brie with the sliced salmon, allowing the salmon slices to overlap. Place the salmon-wrapped Brie in the center of the mustard-herb circle. Fold two of the ends of phyllo in toward the center off the dough. Fold the remaining ends in, forming a package, and seal it completely. Place it, seam side down, on the baking sheet. Lightly brush the dough with the remaining 2 tablespoons meltedbutter. Bake until golden brown, 6 to 8 minutes. Cool for several minutes before slicing to serve.
  • Toss the bread slices with the olive oil in a large mixing bowl. Season with salt and pepper. Lay the croutons on a baking sheet and bake until golden brown, 4 to 6 minutes.
  • Serve the cheese on a platter with the croutons and the remaining mustard sauce.