Please consult the OU's guidelines for checking fruits and vegetables.

Filo Salmon Rolls
Filo Salmon Rolls Eileen Goltz | Pareve
1 hour, 15 minutes 40 minutes
35 minutes
8 entree servings

  • 1 (14¾ oz.) can pink salmon
  • 1 clove garlic, minced
  • 1 cup chopped onion
  • 1 cup chopped celery with leaves
  • 1 (14¾ oz.) jar chunky tomato pizza or marinara sauce
  • 1 teaspoon crumbled rosemary
  • Freshly ground black pepper
  • 1 (10 oz.) package frozen peas
  • 16 sheets filo dough
  • Lemon juice

  1. Drain salmon, reserving liquid. Discard skin and any large bones.
  2. Oil-spray bottom of a large, heavy pot, heat to very hot. Stirring constantly, sauté garlic over high heat 1 minute. Add onion and sauté, stirring, 2 minutes. Add celery; sauté 2 minutes. Add tomato sauce, rosemary and reserved salmon liquid. Simmer about 7 minutes or until thick, scraping up brown bits and stirring occasionally. Remove from heat, stir in peas; mix well. Add salmon, breaking up large pieces with spoon. Add ground pepper; set aside.
  3. Preheat oven to 400°F. Oil-spray a large baking sheet; set aside.
  4. Lightly spray 1 sheet filo and fold to make an 8-1/2x12-inch rectangle. Spray filo top. Repeat with second sheet of filo and stack. Spread a rounded 1/2-cup salmon mixture on filo, about 1-1/2 inches in from short sides. Sprinkle with lemon juice. Fold in edge on short sides. Roll up, starting on long side, jelly-roll style. Repeat with remaining filo dough, salmon mixture, & lemon juice. (You will have eight 6x2-inch rolls).
  5. Place, seam-side down, on prepared filo sheets, spacing rolls on tray. * Place in center of oven, reduce heat to 375°F and bake 18 to 30 minutes or until golden brown. Serve immediately.
  • * Rolls may be frozen at this point; thaw before baking.

Kashrut Instructions


DESCRIPTION: Fresh chives, basil, cilantro, dill, mint, oregano, parsley, rosemary, sage, and thyme are often used as spices or garnishing.

Please Note: Curly leaf parsley is very difficult to check. It is therefore recommended that only flat leaf parsley be used.

INFESTATION: Aphids, thrips and other insects may often be found on the leaves and stems of these herbs. Insects tend to nestle in the crevices between the leaves and branches of herbs. These insects can curl up and stick to the leaf once they come in contact with water.

Vegetable spinners, power hoses, and light boxes are not always available in the home. We therefore recommend the following alternate procedure.

RECOMMENDATION: In order to determine if a particular bunch of herbs is infested prior to washing, bang it several times over a white cloth. This is most important when checking oregano, rosemary, sage and thyme. If only one or two insects are found proceed with the steps below. If three or more insects are detected in a particular bunch of herbs it should not be used.


  1. Soak herbs in a solution of cold water and vegetable wash. The proper amount of vegetable wash has been added when some bubbles are observed in the water. (In the absence of vegetable wash, several drops of concentrated unscented liquid detergent may be used. However, for health reasons, care must be taken to thoroughly rinse off the soapy solution.)
  2. Agitate the herbs in the soapy water, in order to loosen the sticking excretion of the bugs.
  3. Using a heavy stream of water, thoroughly wash off the soap and other foreign matter from the herbs.
  4. Check both sides of each leaf under direct light.
  5. If one or two insects are found, rewash the herbs.
  6. If any insects are found after repeating the agitation process twice, the entire bunch must be discarded.

Please note: To prepare herbs such as cilantro, dill, or parsley for use in soups, wash them thoroughly and place in a cooking bag.