Preparation:
After thawing, roll out the prepared dough into a 9-inch circle.
Cover the top with strips of the salmon and add seasonings.
Cut the circle into wedge-shaped pieces and roll each one tightly, beginning at the outside edge. Brush the roll with the beaten egg and bake at 425F for about 15 minutes.
Serve hot as appetizers or with lunch.
Adapted from a recipe in "James Beard's Fish Cookery", Beard, Warner Book |
