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Ingredients

  • 1 can BRUNSWICK®PINK SALMON (14 3/4 oz.), drained and skin removed
  • 1 cup chopped chives, green and white parts
  • 1 tbsp. finely chopped Chadon beni (or cilantro)
  • 1 tbsp. fresh French thyme
  • 1/4 cup chopped parsley
  • 2 tsp / 10 mL lime juice
  • 1 tsp / 5 mL pepper sauce
  • 1 cup soft breadcrumbs
  • Salt and freshly ground black pepper
  • 2 lb. / 1 kg breadfruit, peeled and cut into quarters
  • 1 tsp salt
  • 1/4 cup / 50 mL melted butter
  • 1 cup grated cheese
  • Flour
  • Melted butter
  • 1 egg, lightly beaten with 1 tbsp. water

Directions

  • Place BRUNSWICK® PINK SALMON in a bowl. Add chives, Chadon beni, French thyme, parsley, lime juice, pepper sauce and bread crumbs. Mix well.
  • Season to taste with salt and freshly ground black pepper. Set aside.
  • Boil breadfruit in plenty of water and 1 tsp salt, until tender, 20 to 30 minutes.
  • While hot, crush breadfruit, add melted butter and cheese. Combine until mixture starts to stay together, knead for a few minutes, cover and set aside.
  • Flour a work surface and roll out breadfruit dough to about an 8” x 10” rectangle. Brush with melted butter.
  • Spread the salmon mixture onto breadfruit, roll up starting from long end, pinch to seal.
  • Place onto greased baking tray. Brush with beaten egg.
  • Bake in oven preheated to 375°F for about 20 minutes until golden. Slice into 1” thick slices.

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