| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | Wisconsin | Seafood | 6 | Servings |
INGREDIENTS
| 6 | 4-6 oz. salmon fillets; or t | |
| 2 | c | Dry bread cubes |
| 1/3 | c | Onion; finely chopped |
| 1/3 | c | Yogurt |
| 1/4 | c | Dill pickle; chopped |
| 1/2 | ts | Paprika |
| 1/4 | c | Salad oil |
| 1/2 | ts | Salt |
| Pepper; to taste |
INSTRUCTIONS
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 45-60 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
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