Fish roll

This puff pastry fish roll will decorate any Easter table.

Cooking time 45 minutes


Puff yeast dough (1 layer) 300 g

Onion 1 pc

Pink salmon fillet 300 g

Milk 2.5% fat. 2 tbsp. l.

Eggs 2 pcs

Dill (greens) 3-5 branches.

Salt to taste

Pepper to taste


Remove the skin from the fish, peel the onion.

Grind fish fillets and onions in a blender or meat grinder.

Add egg, salt, pepper and milk. Mix well.

Roll out the puff pastry, sprinkle a little with flour.

Spread the dough with minced meat.

Sprinkle with finely chopped dill.

Wrap in a roll. Brush with beaten egg.

Bake in an oven preheated to 180 degrees C for 30-35 minutes.

Cool the finished roll a little, cut into slices.

Put on a dish, garnish with dill sprigs and serve.

Happy Easter!