Salmon rolls

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Prep time:

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Serves: 20

By sarah244



  • 375g salmon fillets

  • 500g puff pastry one packet

  • 1 egg whites

  • 1 handful rocket salad or watercress

  • 2 tbsp Parmesan grated

  • 1 tsp fennel seeds optional


  1. Preheat oven to 220C/200C fan/Gas Mark 7.
  2. Lightly dust the work surface with flour and roll out the pastry to a rectangle about 28x40cm (12x16in). Cut in half lengthwise.
  3. Cut the salmon fillets in half lengthways and place down one side of each pastry strip. Top with the rocket or watercress leaves.
  4. Brush one edge of the pastry with egg white and fold the pastry over, very tightly, to enclose the salmon. Press down well and place on a baking tray. Brush with egg white and sprinkle with the parmesan and, if using, fennel seeds.
  5. Bake for 15-20 minutes until the rolls are golden brown and puffed up. Allow to cool for 5 minutes before cutting into slices.

Handy Hint

Delicious hot or cold.

Additional Information

  • Make Ahead

  • Kids can help

  • Fish

  • Nut Free

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