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