1 kg salmon fillets
juice of 1 lemon
250 g mushrooms
1 small onion
2 tbsp butter or margarine
2 tbsp bread crumbs
2 eggs
225 ml sour cream (recipe page 115)
salt, pepper
Preheat oven to gas mark 4/180° C. Wash and dry salmon fillets and cut into four rectangles. Sprinkle with lemon juice. Chop
mushrooms and onion roughly. Melt butter or margarine and fry mushrooms and onion for about 5 minutes. Add the breadcrumbs. Separate one egg and mix the egg white into the mixture. Spread the stuffing on the salmon fillets and roll them up, securing them with wooden cocktail sticks. Grease an ovenproof dish and place the fish rolls upright, adding any remaining stuffing around the rolls. Mix egg yolk, egg and sour cream and season well with salt and pepper. Pour over the fish rolls and cook on the middle shelf for 30 minutes.