Thousands of visiting tourists and business travelers from the USA have had the pleasure of enjoying a myriad of culinary delights prepared by Charlie Fadida, executive chef at the prestigious Sheraton Tel Aviv Hotel.

During the summer season, Chef Fadida creates an array of scrumptious dairy delights that can also be enjoyed at home. Below, find one of his favorite recipes, provided exclusively to The Jewish Link.

Smoked Salmon (Lox), Olives & Cheese Strudel

Serves 10

17.5 oz. Tnuva Cheese Spread (cream cheese)

7 oz. smoked salmon, chopped into pieces

2.2 lbs. puff pastry dough

2 eggs (to create a batter)

½ bundle of chopped chives

Flour for working surface/preparation

20 black olives (seedless), chopped roughly

1 tablespoon corn flour

Preparation

Mix in a bowl the cream cheese, smoked salmon, black olives, chopped chives and corn flour. Add salt and pepper to taste.

Open the dough (puff pastry) on a floured surface. Put the filling into the dough and roll into a long pipe. Brush with the egg batter.

Place the roll in the oven set at 350F for 12 minutes or until the dough becomes golden. Remove from the oven and slice into portions.

B’tayavon!