Try this Salmon Rolls recipe, or contribute your own.
Suggest a better descriptionAfter thawing, roll out the prepared dough into a 9-inch circle. Cover the top with strips of the salmon and add seasonings. Cut the circle into wedge-shaped pieces and roll each one tightly, beginning at the outside edge. Brush the roll with the beaten egg and bake at 425 for about 15 minutes. Serve hot as appetizers or with lunch. Serves 6-8. (Adapted from a recipe in "James Beards Fish Cookery", Beard, Warner Books) Posted to Bakery-Shoppe Digest by Linda Van Ess
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Serving Size: 1 Serving (8g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 12 | ||
Calories from Fat: 7 (58%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.8g | 1 % | |
Saturated Fat 0.3g | 1 % | |
Monounsaturated Fat 0.3g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 35.2mg | 11 % | |
Sodium 11.7mg | 0 % | |
Potassium 11.4mg | 0 % | |
Total Carbohydrate 0.1g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0.1g | ||
Protein 1.1g | 2 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 12
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