Gluten Free Salmon Rolls and Fishy Fish
Gluten Free Salmon Rolls and Fishy Fish are super fun and fantastically delicious. I use my Gluten Free Pastry Dough recipe as the base for both the Salmon Rolls and the Fishy Fish, for a crunchy, flaky, savory salmon dish. I serve these fish pastries with a light and flavorful Cucumber Dill Sauce for the perfect appetizer.
I especially love making Gluten Free Salmon Rolls and Salmon Fishy Fish for Rosh Hashanah when fish are one of the “simanim”, or symbols, that we say a special blessing on at the Rosh Hashanah meals.
Coming up with Gluten Free Salmon Rolls and Fishy Fish
There were several phases of development that went into the Gluten Free Salmon Rolls and Fishy Fish. The most recent was making a workable Gluten Free Pastry Dough. Here’s how I came up with the rest.
Salmon Rolls with Cucumber Dill Sauce
I originally developed the recipe for Salmon Rolls with Cucumber Dill Sauce all the way back in January of 2012. That’s a long time ago!
It all started with trying to come up with a recipe for something for Shabbat, searching my freezer and pantry for ingredient possibilities, then MacGyvering in my kitchen.
The end result was an awesome, glutenous Salmon Roll with Cucumber Dill Sauce.
Making Salmon Rolls with Cucumber Dill Sauce Gluten Free
The real breakthrough for this recipe was the development of Gluten Free Pastry Dough. While the dough is not exactly like traditional puff pastry it works really well in this recipe.
I originally tried to make large “deli roll” style salmon roll logs, using equivalent gluten free substitutions for the glutenous ingredients in the original recipe.
It didn’t work.
I mean, the Salmon Rolls weren’t bad, they just didn’t meet my “six-sigma” Salmon Roll quality standards.
So…I started again
You know the saying “If at first you don’t succeed…try try again!”
I just felt like
I went back to the original recipe and realized I’m a dunderhead.
In the original glutenous Salmon Rolls recipe, I sliced the log into pinwheel slices rather than making one large log!
I guess I didn’t like the way it turned out with the whole log back then either.
Back to Today’s Gluten Free Salmon Rolls
Using the new Gluten Free Pastry Dough I updated the filling to better accommodate it’s gluten free status, re-rolled a whole salmon roll, then sliced the log into individual slices.
Just as I had hoped (and expected) the rolls came out incredibly! Light, crispy, puffy and perfect with the Cucumber Dill Sauce.
And On to the Fishy Fish
I’m always looking for fun, new and innovative food ideas. With “modern” technology we can get contemporary recipes and food presentations with the click of a mouse.
It may be shocking but it wasn’t always like that.
We actually used to look in something called cookbooks to get ideas, and had subscriptions to magazines that came in paper format delivered directly to our homes.
Thanks Jacques Pépin for Fishy Fish
Before the dawn of time, I found a cookbook called “The Art of Cooking – Volume 2” by the famous chef, Jacques Pépin (pronounced with a French accent while pinching your nose), at a discount bookstore. If you’ve never heard of him, Jacques Pépin had a cooking show in the 90’s with Julia Child called Julia & Jacques Cooking at Home, and he’s renowned in his own right for his innovative French cooking.
The Art of Cooking has a lot of “interesting” recipes including one for “Puff Anchovy Fish” on page 155. While I’m not a fan of anchovies, I loved how he made the pastry look like fish!
And so, Salmon Fishy Fish were spawned.
How to Make Salmon Fishy Fish
Here are the basic steps for making Salmon Fishy Fish. I’ll try to add enough photos to show you the steps. I’m also putting a reel on Instagram @koshereveryday with step by step instructions. Make sure to follow @koshereveryday to check it out!
Salmon Fishy Fish: Step 1
- Remove the Gluten Free Pastry Dough from the refrigerator and roll it out onto a well floured pastry board. Sprinkle enough flour over the top of the dough so it rolls easily.
- Spread the salmon filling over the lower horizontal half of the dough, then fold the remaining dough over the filling.
Salmon Fishy Fish: Step 2
This is when the magic happens.
Using a sharp paring knife, work from one end of the dough to the other cutting out fish shapes. They will alternate, head side up/head side down as you cut. Each fish will fit directly into the opposite direction fish right next to it.
Watch this video to see how to cut the dough into fish!
- A peppercorn for the eyes.
- A paring knife to make the fins and cut the mouth.
- The edge of a large pastry tip to make the overlapping scales.
Make sure not to cut all the way through the tail or the scales.
Here’s the Recipe for Gluten Free Salmon Rolls and Salmon Fishy Fish
I use Gluten Free Pastry Dough in this recipe, however as always, the recipe is gluten optional. If you do not have a gluten intolerance, feel free to use slightly defrosted, glutenous, store-bought puff pastry sheets.Print
Gluten Free Salmon Rolls and Fishy Fish with Cucumber Dill Sauce are light, crispy, crunchy, puffy, savory deliciousness. You can make them into round individual pinwheels or my favorite fun Salmon Fishy Fish. Don’t worry…I give you step by step instructions on how to make these wonderful Pastry Salmon dishes. I especially love making Gluten Free Salmon Rolls and Salmon Fishy Fish for Rosh Hashanah when fish are one of the “simanim” or symbols that we say a special blessing on at the Rosh Hashanah meals.
For the Cucumber Dill Sauce
- 2 medium cucumbers, peeled
- 1 1/2 cups low-fat mayonnaise
- 1 tablespoon dried dill weed
- 1 tablespoon sesame seeds (optional)
For the Salmon Filling
- 1 (14.75-ounce) can Pink or Red salmon, drained
- 1/4 cup ketchup
- 1 large egg
- 1/4 cup gluten free panko crumbs
- 1 tablespoon dried green onion, or 3 tablespoons fresh green onion finely chopped
For the Pastry
- 1 recipe Gluten Free Pastry Dough, refrigerated
- additional flour for rolling the dough.
- 2 large eggs, beaten
- Everything Bagel Spice, optional
- 12 whole peppercorns for Salmon Fishy Fish Eyes
- Additional fresh dill for garnish
- Preheat oven to 400°F or 375°F Convection.
- Cover 1-2 baking sheets with foil, then spray with nonstick spray. Set aside.
For the Cucumber Dill Sauce
- Process the cucumbers in a food processor until coarsely ground. Add mayonnaise and dill and pulse a few times to combine.
- Transfer to a container with a lid and refrigerate until ready to serve.
For the Salmon Filling
- Place the drained salmon in a large bowl, bones and skin included. Smush the salmon by hand until the bones are all dissolved and the skin is completely blended into the salmon. Do not overblend otherwise you’ll have salmon mush. It’s a delicate balance.
- Add the ketchup, egg, panko and onion and mix until combined.
For the Pastry
- Generously flour a large pastry board. Unwrap the refrigerated Gluten Free Pastry Dough and place it on the flour. Sprinkle additional flour over the dough, then roll it out to approximately 10×14-inches.
For Gluten Free Salmon Rolls
- Leaving a 1-inch border along one of the long edges of the dough, spread the salmon filling evenly over the rest of the dough.
- Carefully roll the dough starting from the opposite side of the empty border, pressing to seal. If the dough sticks to the board, use a sharp knife to scrape the dough onto the log.
- Using a very sharp knife, slice 1-inch disks from the rolled up log. Place them on the prepared baking sheet(s).
For Gluten Free Fishy Fish
- Spread the salmon filling over the half the dough along the long end, leaving the other half empty.
- Fold the empty dough over the filling, pressing down lightly to seal.
- Using a sharp paring knife, cut alternating fish shapes out of the dough.
- Using a sharp paring knife, make cuts halfway through the tail to represent a tail.
- Slice through the “mouth” of the fish completely, and make a small slice for the belly fin.
- Using the tip of a pastry tip, gently press the tip into the fish to make “scales”.
- Press a peppercorn into the head of the fish for an eye.
- Place on the prepared baking sheet(s).
- Repeat for all the fish in the school.
- Brush the beaten egg over the Salmon Pastries.
- Sprinkle Everything Bagel Seasoning over the pastries, if using.
- Bake for 30 minutes until Golden Brown.
- Serve with Cucumber Dill Sauce and additional fresh dill for garnish.
I like to wear vinyl disposable gloves when rolling the Gluten Free Pastry Dough and smushing the salmon.
Note the prep time listed below does not include the time it takes to make the Gluten Free Pastry Dough. Please make sure to allocate sufficient time for the dough to properly chill.
Keywords: Salmon, Salmon Roll, Gluten Free, Fish Shaped Salmon Pastry, Dairy Free, Nut Free, Rosh Hashana, Rosh Hashanah
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