Recipe - Stuffed Salmon Rolls

6 46 oz. salmon fillets; or t
2 cup Dry bread cubes
1/3 cup Onion; finely chopped
1/3 cup Yogurt
One fourth cup Dill pickle; chopped
One half teaspoon Paprika
One fourth cup Salad oil
One half teaspoon Salt
Pepper; to taste

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
350 for 4560 minutes.

Serve with a Waldorf salad, oven browned potatoes and baked acorn squash
topped with butter and brown sugar.

Serves 6.

(Adapted from a recipe in "Fish and Seafood Dividend Foods", Charlotte
Dunn, University of Wisconsin Sea Grant, 1974)

Recipes sent to me from Bill, wight@odc.net