Approx 300g piece of salmon, skinless
Bunch of spring onions, finely chopped
2 tbsp parsley, chopped
1 cup panko breadcrumbs
2 eggs
1 tbsp Worcester sauce
1 tbsp soy sauce
1 tbsp lemon juice
2 sheets of puff pastry, defrosted
Sesame seeds
METHOD
Fry the salmon gently in a t little olive oil. When just cooked remove from heat and allow to cool.Then break the fish into small pieces.
In a large bowl , combine everything except 1 egg. Mix everything thoroughly. Divide the mixture in half and arrange into the pastry sheets, creating two rolls.
Preheat the oven to 200C. Use the remaining egg, whisked, to seal the rolls. Place the rolls on a baking sheet on a tray.
Brush the tops of the rolls with the egg. Make a few diagonal slots in the tops and sprinkle with salt and sesame seeds.
Serve, for example, with tartare sauce and coleslaw.
L
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