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  Smoked Salmon Spiral Rolls



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1/4 cup warm water
1/2 teaspoon honey
1 package dried yeast
1 1/4 cups warm water
1 Tablespoon honey
2 Tablespoons olive oil
2 teaspoons salt
3-4 cups all purpose flour
1 Tablespoon olive oil
6 ounces total mixed creamy cheeses, room temperature (I used mascarpone and chevre)
1 cup leeks, chopped and sautéed until limp
1 cup oil-packed sun-dried tomatoes, chopped
8 ounces sliced cold-smoked salmon
1-2 Tablespoons olive oil
Optional Topping: Trader Joe’s Everything But The Bagel Sesame Seasoning Blend

Mix 1/2 teaspoon honey into 1/4 cup warm water. Stir in dried yeast.
Combine 1 1/4 cups cups warm water, 1 Tablespoon honey, 2 Tablespoons olive oil, 2 teaspoons salt and 2 cups flour.
Stir until stretchy strands form. Add yeast mixture and additional flour as needed to form soft dough.
Knead 5 minutes until dough is smooth. Place 1 Tablespoon olive oil in a large ceramic bowl.
Place dough ball in oil and turn to coat. Cover bowl and place in warm spot to rise until doubled.
Oil an 8x8 baking dish. Punch down dough, form into small rectangle and use rolling pin or flat hands to roll or
pat into an even 12x15 rectangle. Position the dough with the long side facing you.
Spread cheese mixture on the lower half of dough.
Leaving a 1 inch margin on the top long edge, spread cooked leeks and sun-dried tomatoes on top half.
Place the salmon in one layer starting at the bottom long edge—it should completely cover the cheese.
Tightly roll the dough from the long side.
The salmon may slide a little, so just make sure it doesn’t land in the 1 inch margin on the top edge.
When rolled, pinch dough together along the long edge to seal.
Use a very sharp serrated knife to cut the filled dough into 9 pieces.
Place each piece, cut side up, in oiled baking dish. Cover with a light towel and let rise 30-45 minutes.
Preheat oven to 350 degrees.
Drizzle tops of rolls with 1-2 Tablespoons olive oil and sprinkle with Everything seasoning, if using.
Bake 35-45 minutes or until light golden and firm to the touch. Cool 20-30 minutes before serving.
Cover and refrigerate leftovers.

Copyright © 2019 Stefanie Samara Hamblen