Salmon Strudel
Ingredients
- 1 ½-pound center-cut salmon fillet, skinned and pin bones removed, cut into four 4 × 2-inch rectangles 2 inches thick
- Fine sea salt and freshly ground white pepper
- 16 sheets phyllo dough, cut to 12 ×12 inches
- 6 Tbsp. unsalted butter, melted
- 3 Tbsp. canola oil
- Homemade or store-bought truffle butter, for serving
- Finely julienned fresh black truffle, for garnish
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