Salmon Rolls

Ingredients

Salmon fillet……………….150g

Onion………………………...½ (finely chopped)
Carrots………………....…...1 (grated)
Potato……………..............1 (medium, boiled)
Green chilli…………………1 (finely chopped)
Fresh rosemary leaves…1 stems (finely chopped)
Egg………………………….…1
Dried basil……………….…1/6 tea spoon
Fresh bread crumbs…….1 cup
Watercress to garnish
Ground pepper to taste
Salt to taste
Oil to cook

Method

• Carefully slice the salmon from the top of the fillet to get thin rectangular salmon sheets (similar to the thin smoke salmon). Try and cut them as thin as possible without tearing it, to get even sheets good enough to roll. Sprinkle salt on the slice and keep aside.
• Add the onion, carrot, rosemary, chilli, boiled potato and salt to a bowl. Mash the potato and mix all the ingredients with hand.
• Whisk the egg in a separate bowl and add the ground pepper, salt and basil to it. Mix well.
• Spread the bread crumbs on a plate and baste some oil on a baking tray.
• Now take finger-full potato filling and place it at the centre of the salmon slice. Roll it neatly making sure the filling does not come out. Now dip it in the egg batter and roll it on the breadcrumbs. Place it on the baking tray. Repeat the procedure on all salmon slices. 
• Pre-heat the oven at 230°C on grill mode. Place the tray in the oven and grill for 10 min on each side.
• Garnish a serving plate with watercress and place the salmon rolls in the centre of the plate in a pile. Serve hot with your choice or condiments.