- Starters and bites
Lemon rolls with salmon and cheese
Cooking 25 minutes
Preparation 15 minutes
12 servingsIngredients
- 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
Steps
- Preheat the oven to 180 ° C (350 ° F).
- Steam the squash mixture about 7 minutes or until the vegetables are tender. Allow to cool to room temperature.
- 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.
- Pour 60 mL (1/4 cup) of mixture into each of the 12 pre-oiled muffin cups.
- 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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