Salmon rolls

Salmon rolls

What to do

  • Preheat oven to Gas 7, 220°C, fan200°C.
  • Lightly dust the work surface with flour and roll out the pastry to a rectangle about 28x40cm (12x16in). Cut in half lengthways.
  • Cut the salmon fillets in half lengthways and place down one side of each pastry strip. Top with the rocket or watercress leaves.
  • Brush one edge of the pastry with egg white and fold the pastry over, very tightly, to enclose the salmon. Press down well.
  • Place on a baking tray. Brush with egg white and sprinkle with the Parmesan and, if using, fennel seeds.
  • Bake for 15–20 minutes until the rolls are golden brown and puffed up. Allow to cool for 5 minutes before cutting into slices. Delicious hot or cold.
  • Cost per serving: 16p
  • Makes: 30
  • Takes: 30mins + 20mins cooking


  • 500g (1lb) pack puff pastry
  • 375g (12oz) Alaskan salmon fillets
  • handful of rocket or watercress
  • leaves (carefully remove leaves from stems and discard stems) or spinach
  • 1 egg white
  • 2tbsp grated Parmesan
  • 1tsp fennel seeds (optional)

Each serving contains

Recipe GDA

of your guideline daily amount

For further information on guideline daily allowances, please visit

Top tip
Serve these salmon rolls as canapés, or cut into larger chunks to make a great main course.

To freeze complete to the end of step four but don’t bake the rolls. Place on a small tray to freeze until firm, then wrap in a plastic bag and freeze for up to 1 month. Cook from frozen in a preheated oven for 25-30 minutes.

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