Stuffed Salmon Rolls

Recipe Ingredients

6		Salmon fillets - or trout (fresh) (4
		To 6)
2 cups	474ml	Dry bread cubes
1/3 cup	20g / 0.7oz	Onion - finely chopped
1/3 cup	78ml	Yogurt
1/4 cup	36g / 1.3oz	Dill pickle - chopped
1/2 teaspoon	2.5ml	Paprika
1/4 cup	59ml	Salad oil
1/2 teaspoon	2.5ml	Salt
		Pepper - to taste

Recipe Instructions

Rinse fillets, pat dry with paper towels and sprinkle with salt and pepper. Place on a raised rack in a greased baking pan. Combine bread cubes, onion, yogurt, pickle, paprika, salt, pepper.

Place the stuffing loosely on fillets and roll, securing the rolls with toothpicks. Brush each roll with oil. Cover with foil and bake at 350F for 45-60 minutes.

Serve with a Waldorf salad, oven browned potatoes and baked acorn squash topped with butter and brown sugar.

(Adapted from a recipe in "Fish and Seafood - Dividend Foods", Charlotte Dunn, University of Wisconsin Sea Grant, 1974)

Source:
Russell J. Fletcher family recipe

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