Salmon and Ricotta Strudel

Prepare the strudel dough by combining the sifted flour with salt and the water mixed with oil 1 in a bowl. Knead by hand in the bowl for a few moments 2 and transfer to a floured board to finish kneading 3;

Cover with plastic wrap and let rest for about 30-45 minutes in a cool place, but not in the fridge.
Peel and finely chop the shallot and let it soften in a pan with oil and butter 5 for at least 15 minutes on very low heat.
Meanwhile, cut the fresh salmon (skinless and boneless) into strips and then dice them 6

and add them to the pan to brown 7; once cooked, add the small glass of brandy 8 and let it evaporate, then salt, chop the dill 9 and add it to the salmon in the pan, turn off the heat.

Pour the mixture into a bowl and let it cool slightly; in the meantime, cut the smoked salmon into pieces 10 and add it to the bowl 11 along with: ricotta, one whole egg plus one yolk, 12.

Grated Grana Padano, thyme, salt, and white pepper 13. Mix all the ingredients well and let rest for a few minutes.
Meanwhile, roll out the dough on a lightly floured surface 14 and shape it into a rectangle that you can then stretch with floured hands 15

and place it on a clean kitchen towel 16. Spread the filling over the dough 17, making sure to leave the edges empty: 18 on one of the longer sides, leave 2 inches of empty dough.

Brush the empty edges 19 of the rolled-out dough with the leftover egg white and, using the towel, roll up the salmon and ricotta strudel starting from the longer side of the rectangle 20.
Fold the ends of the strudel underneath 21 and place it on a baking sheet lined with parchment paper: if it is longer than the baking sheet, bend it into a horseshoe shape.

Brush it with egg white 22 and sprinkle it with mixed poppy and sesame seeds 23. Bake in a preheated oven at 320°F for about 50-60 minutes.
Once baked, let it cool slightly, then cut it into slices and serve. It is also excellent cold! 24