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

Ingredients

  • 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 www.tesco.com/health

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.

We've made it easy to add all the ingredients you need for each recipe.
Buy online at Tesco.com

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