Recipe - Salmon Rolls

6 Smoked salmon; thinly cut or sliced up
1 Prepared bread dough
1 Egg; beaten
Green onion; finely chopped
Fresh ground pepper

After thawing, roll out the prepared dough into a 9inch circle. Cover the
top with strips of the salmon and add seasonings. Cut the circle into
wedgeshaped pieces and roll each one tightly, beginning at the outside
edge. Brush the roll with the beaten egg and bake at 425 for about 15
minutes. Serve hot as appetizers or with lunch.

Serves 68.

(Adapted from a recipe in "James Beard's Fish Cookery", Beard, Warner
Books)

Posted to BakeryShoppe Digest by Linda Van Ess Fundwell@excel.net on Apr
05, 1998