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Salmon Rolls

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Ingredients
  Whole cabbage leaves/Outer leaves of lettuce 6
  Carrots 2 , grated
  Canned salmon 1 Pound, drained
  Potatoes 4 Medium, cooked and mashed
  Mayonnaise 3 Tablespoon
  Water 2 Cup (32 tbs)
  Tomato paste 3 Tablespoon
  Chicken stock cube 1 Ounce
  Cornstarch 1 1⁄2 Tablespoon, mixed with water- 2 1/2 tablespoons
  Water 2 1⁄2 Tablespoon
  Crusty bread loaf 1 (To Serve)
Directions

GETTING READY
1) Preheat the oven to 350°F (180°C).
2) Cut the cabbages into halves and remove the thick stalks.

MAKING
3) In a pan, place the leaves carefully to prevent them from breaking.
4) Stream in the water to cover and bring to a boil.
5) Take the pan off the heat and leave aside for stand 3 minutes.
6) Pour of the water and pat dry.
7) In a bowl mix together carrots, salmon, potatoes and mayonnaise.
8) Place equal quantities of the salmon mixture into the center of each cabbage leaf and roll carefully, tucking the ends under.
9) In an ovenproof dish, place the leaf parcel in a single layer.

FINALIZING
10) In a bowl mix together water, tomato paste and crumbled stock cube.
11) Stream the tomato mixture over salmon rolls.
12) Bake uncovered in the oven at for 45 minutes.
13) Remove the cabbage rolls, set aside and keep warm.
14) In a pan, stream the cooking stock and mix in cornstarch paste.
15) Heat the pan, stir until the mixture boils and thickens.

SERVING
16) Slice the salmon rolls in half.
17) Place two halves on each plate and spoon on some of the thickened stock and serve hot.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Appetizer
Method: 
Baked
Ingredient: 
Salmon
Interest: 
Everyday, Healthy
Preparation Time: 
30 Minutes
Cook Time: 
60 Minutes
Ready In: 
90 Minutes
Servings: 
6

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