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Spinach Salmon Rolls (Large Yield)


An unfussy and elegant appetizer, served with easy homemade tartar sauce.


Prepare the Spinach Salmon Roll

1. Place fish in a dish. Sprinkle lightly with salt and minced garlic. Allow to marinate for several hours in the refrigerator.
2. Divide dough into three equal parts.   Roll out each part to 10 by 14 inches.
3. Mix all ingredients for spinach filling.  Divide into three parts.
4. Place one salmon fillet onto each piece of dough. Spread one-third of spinach mixture along center of each fillet. Roll dough around fish, enclosing spinach within the fish. Place seam-side down on cookie sheet.
5. Make incisions three-fourths of an inch apart. Brush with egg yolk, sprinkle with sesame seeds.
6. Bake for 15 minutes at 400 degrees Fahrenheit and then an additional 45 minutes at 350 degrees Fahrenheit. Cool before slicing.


Braided Fish Loaf: Place fish fillet and spinach in center of dough. Cut slits on both sides of dough two and a half inches deep, leaving one inch between slits. Place slits at an angle across filling, alternating sides for braided effect. Pinch both ends to seal. Brush with beaten egg. Bake at 350 degrees for one hour. 

Tartar Sauce

1. Blend all ingredients until smooth.


Serve sauce in zigzagged cucumber slices or carved pieces of red pepper or whiskey cups. Place dressing near fish on plate.


Photography and Styling by Tamara Friedman