Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   6      4 oz.         salmon fillets -- or trout (fresh) (4
                        to 6)
   2      cups          dry bread cubes
     1/3  cup           onion -- finely chopped
     1/3  cup           yogurt
     1/4  cup           dill pickle -- chopped
     1/2  teaspoon      paprika
     1/4  cup           salad oil
     1/2  teaspoon      salt
                        pepper -- to taste

Preparation:

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)