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Salmon Rolls with Cucumber Dill Sauce

By: Sharon Matten January 06, 2022
Cook: 25m Total: 25m
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Servings: 1


  • 2 14.75 cans salmon (pink or read)
  • 2 1/2 cups bread crumbs (I ground old challah), or more if necessary
  • 2 large eggs
  • 1 small onion, finely diced
  • 3/4 cup ketchup
  • 2 sheets puff pastry, defrosted


  • 2 medium cucumbers, peeled
  • 1 1/2 cups lowfat mayonnaise
  • 1 tablespoon dried dill weed
  • 1 tablespoon sesame seeds (optional)


  1. Preheat oven to 400˚F or 375˚F if using a convection oven.
  2. Line 3 large cookie sheets with parchment paper, set aside.
  3. Place the cans of salmon in a large bowl.
  4. Do not drain.
  5. Crumble the salmon with your hands (I wear kitchen gloves) to make sure there are no lumps or hard pieces.
  6. Add the bread crumbs, eggs, onion, and ketchup.
  7. Mix until smooth.
  8. If the mixture seems too moist add more bread crumbs -- but make sure the mixture isn't too dry.
  9. Roll a sheet of puff pastry dough to 9x11 inches.
  10. Spread half the salmon mixture onto the puff pastry sheet leaving around 2 inches uncovered on the long end.
  11. Roll the sheet lengthwise, pinching the ends to seal.
  12. Using a long, thin knife, slice the uncooked roll into ½ inch slices, placing each slice on the prepared cookie sheets cut side up.
  13. You should have approximately 12 slices on each sheet.
  14. Bake for 25 minutes until browned.
  15. Serve warm or cold with Cucumber Dill Sauce.

Cucumber Dill Sauce

  1. Process the cucumbers in a food processor until coarsely ground. Add mayonnaise and dill and pulse a few times to combine.
  2. Transfer to a container with a lad and refrigerate until ready to serve with the Salmon Rolls.


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