Description
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.
Ingredients
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.
To Finish
- 2 large eggs, beaten
- Everything Bagel Spice, optional
- 12 whole peppercorns for Salmon Fishy Fish Eyes
- Additional fresh dill for garnish
Instructions
To Start
- 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.
To Finish
- 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.
Equipment
KitchenCraft Large Wooden Pastry Board with Markings
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Nordic Ware Natural Aluminum Commercial Baker’s Half Sheet
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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
