Denise says:

A fish recipe that can be enjoyed hot, cold or warm is always useful over Shabbat and the forthcoming Chagim. Salmon fillets are stuffed and rolled with a pea and cod puree. I have included a tasty dressing best served cold which brings the fish to life!

Preparation Time: 30 minutes
Cooking Time: 25 minutes
Serves: 4 people


4 fillets salmon, skinned and pin boned 150g each
200g cod – skinned and boned
100g frozen peas - defrosted
Zest of 1 lemon
3 tablespoons fresh dill – remove tough stalks
Salt and freshly ground black pepper
Juice of 1 lemon

3 tablespoons Dijon mustard
1 tablespoon honey
1 tablespoon cider vinegar
Olive Oil Extra Virgin
2 tablespoons fresh dill


1) Make the filling by placing all the ingredients in the food processor and whizz to form a thick paste.
2) Flatten each salmon fillet by covering with baking parchment paper and bashing gently with a rolling pin.
3) Spread the prepared filling over the flattened fillet. Roll up and secure together with 2 cocktail sticks.
4) Transfer to a tray lined with baking parchment paper. Drizzle over the lemon juice and season.
5) Preheat the oven to 180 C/ 350F/ Gas mark 4 or (using a steam oven – cook 100% steam for 12 minutes.)
6) Bake for about 25 minutes or until cooked through.
7) For the dressing, combine mustard, honey and vinegar in a small bowl. Whisk in oil and stir in dill. Refrigerate until ready to use.

To serve, remove the cocktail sticks and serve the dressing as desired.