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 Salmon Roll "A La Strudel" Recipe
If you like fish, you will definitely like this roll. Tender, juicy, spicy filling in a thin dough. In addition, the pie is not burdened with calories. Perfect for a picnic snack.
Course Breakfast Lunch, Dinner Dishes, Morning Breakfast Dishes, Picnic Food Dishes, Quick Breakfast, Snacks Ideas
Cuisine Italian Cuisine
Keyword For Beginners, Medium
Prep Time 10 minutes
Cook Time 50 minutes
Servings
Ingredients
Dough:
Filling:
Course Breakfast Lunch, Dinner Dishes, Morning Breakfast Dishes, Picnic Food Dishes, Quick Breakfast, Snacks Ideas
Cuisine Italian Cuisine
Keyword For Beginners, Medium
Prep Time 10 minutes
Cook Time 50 minutes
Servings
Ingredients
Dough:
Filling:
Instructions
  1. We prepare the dough. The recipe is very simple. Add salt to the flour, pour in warm water and olive oil. Knead the dough.
    We prepare the dough. The recipe is very simple. Add salt to the flour, pour in warm water and olive oil. Knead the dough.
  2. Knead the dough well, it should be similar in structure to dumplings. Cover the dough with a film and put it in a warm place to "rest".
    Knead the dough well, it should be similar in structure to dumplings. Cover the dough with a film and put it in a warm place to "rest".
  3. Take the salmon, I have chum salmon. Cut into fillets, cut into 1-1. 5 cm pieces.
    Take the salmon, I have chum salmon. Cut into fillets, cut into 1-1. 5 cm pieces.
  4. Take soy sauce, pour it over the fish fillets and set aside to marinate for 15 minutes.
    Take soy sauce, pour it over the fish fillets and set aside to marinate for 15 minutes.
  5. After this time, cut the onion into small cubes and fry in vegetable oil until transparent.
    After this time, cut the onion into small cubes and fry in vegetable oil until transparent.
  6. Add the salmon marinated in soy sauce to the onion and fry until tender for about 8-10 minutes, stirring. Set aside the fish to cool.
    Add the salmon marinated in soy sauce to the onion and fry until tender for about 8-10 minutes, stirring. Set aside the fish to cool.
  7. recipes on the site itself. Add the egg yolk (put the white aside), chopped dill and a mixture of freshly ground pepper. Mix everything well, of course, so that the salmon breaks a little.
    recipes on the site itself. Add the egg yolk (put the white aside), chopped dill and a mixture of freshly ground pepper. Mix everything well, of course, so that the salmon breaks a little.
  8. Add lightly salted salmon to the filling (I have chum salmon), cut into small pieces, mix.
    Add lightly salted salmon to the filling (I have chum salmon), cut into small pieces, mix.
  9. Take the dough, roll it into a rectangle with a thickness of 2 mm. the dough turns out to be very pliable in work, you didn't even need flour for the filling.
    Take the dough, roll it into a rectangle with a thickness of 2 mm. the dough turns out to be very pliable in work, you didn't even need flour for the filling.
  10. Put the filling on the dough, flatten, leaving about 3 cm from all edges.
    Put the filling on the dough, flatten, leaving about 3 cm from all edges.
  11. Fold the filling dough on three sides. And roll it up.
    Fold the filling dough on three sides. And roll it up.
  12. Place the roll seam down on a baking sheet lined with baking paper. Brush the roll with protein, sprinkle with sesame seeds. Put in the oven, preheated to 200 degrees, bake until golden brown for 30 minutes.
    Place the roll seam down on a baking sheet lined with baking paper. Brush the roll with protein, sprinkle with sesame seeds. Put in the oven, preheated to 200 degrees, bake until golden brown for 30 minutes.
  13. Let the finished roll cool down a little.
    Let the finished roll cool down a little.
  14. Cut the roll into pieces. It tastes both warm and cold at the same time. Bon appetit and rest!
    Cut the roll into pieces. It tastes both warm and cold at the same time. Bon appetit and rest!
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