Brunswick^® Salmon and Breadfruit Roll

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

1. 1Place BRUNSWICK^® PINK SALMON in a bowl. Add chives, Chadon beni, French thyme, parsley, lime juice, pepper sauce and bread crumbs. Mix well.
2. 2Season to taste with salt and freshly ground black pepper. Set aside.
3. 3Boil breadfruit in plenty of water and 1 tsp salt, until tender, 20 to 30 minutes.
4. 4While hot, crush breadfruit, add melted butter and cheese. Combine until mixture starts to stay together, knead for a few minutes, cover and set aside.
5. 5Flour a work surface and roll out breadfruit dough to about an 8” x 10” rectangle. Brush with melted butter.
6. 6Spread the salmon mixture onto breadfruit, roll up starting from long end, pinch to seal.
7. 7Place onto greased baking tray. Brush with beaten egg.
8. 8Bake in oven preheated to 375°F for about 20 minutes until golden. Slice into 1” thick slices.