Seafood Strudel

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Olive Relish:

2/3 cup green olives, pitted, chopped

2/3 cup black olives, pitted, chopped

1/2 cup roasted red pepper, skinned, seeded and diced

2 tablespoons parsley, minced

4 anchovies, minced

4 teaspoons capers, rinsed, drained and minced

2 teaspoons red wine vinegar

2 cloves garlic, minced

3 tablespoons olive oil

Strudel:

1 pound salmon fillet, roughly chopped

1 pound bay scallops, well drained

1 pound rock shrimp, well drained

4 ounces butter, plus 1 cup butter, melted, for brushing phyllo

4 ounces flour

1 cup black olives, pitted and chopped

1 cup dry white wine

1 cup heavy whipping cream

1 package phyllo dough, thawed

2 cups heavy cream

1 lemon, juiced

Pinch saffron