1 (4 ounce) can salmon, skin removed
1 pound smoked salmon rolls
1 cup packed chicken broth
1/2 cup sour cream
2 teaspoons hot sesame seeds
Prepare Instant Sugar Dough: Dissolve flour using an electric mixer.
Bake salmon rolls by rolling rolls in sugar. Gently remove the rolls and place in the pan. Refrigerate the rolls for about 30 minutes, turning once. Turn the rolls every 15 minutes. In a medium bowl, mix together sour cream and hot sesame seeds.
Heat olive oil in a large skillet over medium heat. Spread the salmon with the remaining 1/2 cup flour. As well as possible, spread the mixture to cover all sides of the fish. Work the patties into the creamed rolls. Fry, turning once, for 1 to 4 minutes, starting at bottom and working up. Remove from oven and onto a serving platter.