Lemon rolls with salmon and cheese

 Cooking 25 minutes
 Preparation 15 minutes
 12 servings


  • 500 mL (2 cups) Florette Butternut Squash Harvest
  • 125 mL (1/2 cup) uncooked oatmeal
  • 454 g (1 lb) salmon fillet, without skin
  • The zest and juice of a yellow lemon
  • 175 mL (3/4 cup) gruyere cheese, grated
  • 2 branches of fresh rosemary, finely chopped
  • 60 mL (1/4 cup) chopped red onion
  • 1 egg, beaten
  • To taste, salt and freshly ground pepper


  1. Preheat the oven to 180 ° C (350 ° F).
  2. Steam the squash mixture about 7 minutes or until the vegetables are tender. Allow to cool to room temperature.
  3. In a food processor, combine the chilled vegetables, oatmeal, salmon, zest and lemon juice, gruyere, parmesan, red onion, egg, salt and pepper. Blend until all ingredients are well mixed.
  4. Pour 60 mL (1/4 cup) of mixture into each of the 12 pre-oiled muffin cups.
  5. Bake 25 minutes or until top of buns begins to brown slightly.


Note: To taste, accompany the mini breads of salmon a dip made with natural Greek yogurt, Dijon mustard, lemon juice and green onion.

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