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    Thursday, June 11, 2015

    Salmon Roll stuffed with dill and Scallop recipe


    1 kilo Salmon fillet (without skin and bones)
    ¼ kilo Sole, fillet
    1 cup dill, minced
    ¼ kilo shrimp, small and peeled or scallop
    2 tbsp oil
    2 tablespoon butter
    1 onion minced
    2 garlic cloves minced
    2 tablespoon parsley minced
    1 tablespoon basil minced
    Salt and pepper 


    - Heat oven to 180° degree.
    - Put salmon on plastic wrap, season with salt and pepper.
    - Put a layer of sole fish on top the salmon and then cover with dill.
    - Place scallop or shrimp in a small wooden skewer and place in the middle.
    - Wrap fish by pressing on the wrap to shape as cylinder.
    - Place the cylinder in the refrigerator for two hours to bond.
    - Cut fish into equal circles.
    - Heat oil in a frying pan over medium heat, add the fish and fry for (carefully on the other side) about 4 minutes per side and lift on a towel paper.
    - Mix butter with onion, garlic, parsley, basil, season with salt and pepper.
    - Put on a towel paper and shape as cylinder, leave in freezer till Consolidate, cut in slices.
    - Arrange salmon roll in a baking dish, top with butter/ herb slices.
    - Serve hot with rice or pasta.

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    Item Reviewed: Salmon Roll stuffed with dill and Scallop recipe Rating: 5 Reviewed By: Mrs. Chef
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