Japanese Salmon Sushi Rolls

• 1/2 kg cleaned deboned salmon fillets
• 1 cup spinach leaves
• 2 green peppers deseeded and chopped
• 1/2 cup spring onions chopped finely
• 1 egg white
• 4 tablespoon grated cheese
• 1 teaspoon saunf
• 1 teaspoon till seeds
• Puff pastry1/2 kg .It is available in metros but you can make it at home too.Samosa or egg roll pattee can be used.
Pinches of salt and black pepper

METHOD:

1. Get the puff pastry [samosa or maida patti] into length wise pieces of 6 inches into 4 inches.
2. Cut the salmon into small sized slices
3. Clean and wash spinach,sping onions and pepper green and put it on top of salmon slices.
4. Sprinkle saunf and till and a pinch of salt and pepper on top.
5. Roll the puff pastry or patti round and push the edge to stick together to make rolls.
6. Take a non stick baking tray and with a food brush put egg white and some more saunf and till . Also sprinkle cheese on top.
7. The oven must be heated before hand to Gas Mark 7.200 C.
8. Bake for 15 minutes and when the rolls are golden brown remove the tray.
9. Stand for five minutes and cut into pieces and serve.