Salmon And Spinach Rolls Food

SALMON & CUCUMBER SUSHI ROLLS

Steps:

• First, make the rice. Rinse the sushi rice in a colander, massaging it with your hands until the water runs clear. Leave to drain for 15 mins.
• Put the rice in a saucepan with 200ml water and the sake or mirin, if using. Bring to the boil, then cover with a lid, reduce the heat to low and simmer for 20 mins until the liquid is absorbed. Remove from the heat. Set aside, covered, for 15-20 mins.
• Transfer to a large bowl. Dissolve the sugar, if using, in the vinegar with a good pinch of salt, pour over the rice and mix. Cover with a damp tea towel and set aside at room temperature until ready to use.
• Put 1 nori sheet on a bamboo mat and cover the surface with half of the cooled rice. Lay half of the salmon and cucumber slices along the length of the rice in a strip, being careful not to overfill it. Run a pea-sized blob of wasabi (more if you like it really hot) along the edge of the filling with your finger.
• Roll up tightly and squeeze to seal when you reach the end. Repeat with the remaining nori, salmon and cucumber, and more wasabi. Slice each roll into 6 pieces, and serve with extra wasabi, ginger, soy sauce and salmon roe, if you like. Will keep in the fridge for 1 day.

SALMON FLORENTINE

Steps:

• Preheat oven to 350 degrees F. Using your hands, squeeze spinach of all excess liquid.
• Heat olive oil in a large skillet over medium heat. Add shallots and garlic and cook for 3 minutes until they begin to soften. Add garlic and cook for 1 minute more. Add spinach, sun-dried tomatoes, red pepper flakes, 1/2 teaspoon salt and 1/4 teaspoon pepper and cook an additional 2 minutes. Remove from heat and let cool approximately 10 minutes. Add ricotta and stir to combine. Season with additional salt and pepper, to taste.
• Using your hands, pack approximately 1/2 cup spinach mixture on top of each salmon fillet, forming mixture to the shape of the fillet. Place fillets on a rimmed baking sheet or glass baking dish and bake for 15 minutes, until salmon is cooked through.

SMOKED SALMON AND SPINACH STUFFED CHICKEN

Steps:

• Heat oven to 350°F.
• On work surface place 2 (24-inch) sheets of Saran Wrap and place chicken on top.
• Cover with 2 more sheets of wrap.
• Gently pound chicken to 1/2-inch thick.
• Remove plastic.
• Season chicken with salt and pepper.
• Combine spinach, salmon, pesto, goat cheese, Cajun spice blend, black pepper, bread crumbs and eggs.
• Divide mixture between chicken, placing mixture in center of chicken horizontally.
• Gently roll chicken.
• Place on cookie sheet.
• Secure each with 2 wooden skewers.
• Bake 40 minutes.
• Let rest 5 minutes.
• With a sharp knife slice each into 4 pieces.

SMOKED SALMON PINWHEELS

Steps:

• In a small bowl combine cream cheese, dill, chives, and garlic powder. Mix until well-incorporated and creamy.
• Lay out both wraps and evenly spread the cream cheese onto each one, leaving about a half inch of room around the edges. Spread the cream cheese out to the edge on one side, as you'll use this side to "seal" the pinwheel.
• Evenly distribute the spinach between your two tortillas, followed by the smoked salmon.
• Tightly roll up each wrap, tucking in the ends as you go. It's important to roll these as tightly as possible so that the pinwheels stay together when cut.
• With a small serrated knife cut the edges off of each wrap, and then cut each one into ½ inch rounds. You should get about 14-16 pinwheels, 7-8 per wrap.
• Feel free to assemble as-is or stick a toothpick into each pinwheel to serve. Serves 4.

SALMON & SPINACH SPRING ROLLS

Steps:

• Season the salmon fillet with salt and pepper and slice into 6 sticks approximately 3 inches by 1/2 inch.
• Slice the Cheddar cheese into 6 sticks (same size as the salmon sticks).
• Add the spinach for a large pan of slightly salted boiling water, cook 15 seconds. Drain the spinach in a colander, cool down and squeeze out the excess water. Sprinkle the soy sauce on the spinach and mix well.
• Lay out one filo pastry sheet with a corner pointed toward you. Place a salmon stick, a Cheddar cheese stick and 1/6 of the spinach on the filo sheet.
• Roll up the filo sheet the corner facing you. When half way, fold left and right corners toward the center and continue to roll. Brush a little bit of water on the final corner to help seal the spring roll.
• Heat the oil to 170C/340F and deep-fry the spring rolls until golden brown. Drain on kitchen paper. Serve with the lemon wedges.

SALMON-AND-SPINACH ROLLS

Steps:

• Preheat oven to 425 degrees. In a small bowl, combine spinach, cream cheese, and garlic and season with salt and pepper.
• Lay 1 sheet phyllo on a work surface and lightly brush with butter. (Keep extra phyllo covered while you work.) Stack 2 more sheets on top, brushing each with butter. Cut stack in half crosswise. Repeat with remaining 3 sheets phyllo and more butter to make 4 stacks total.
• Season salmon with salt and pepper, then place 1 fillet in center of each stack and top with spinach mixture. Fold 2 opposite sides of each stack over spinach mixture and tuck other 2 sides beneath to form a packet. Brush tops and sides with butter. Bake packets on a parchment-lined baking sheet until golden brown, about 10 minutes.

SPINACH SALMON BUNDLES

Steps:

• Unroll crescent dough and separate into 4 rectangles; seal perforations. Place a salmon fillet in the center of each rectangle; sprinkle with salt and pepper. Spoon spreadable cheese over each; top with spinach. Fold dough over filling and pinch edges to seal., Place on an ungreased baking sheet. Bake at 400° for 20-25 minutes or until golden brown.

SMOKED SALMON & SPINACH ROULADE

Steps:

• To make spinach cake: Preheat oven to 375 degrees F. Coat an 11-by-17-inch rimmed baking sheet with cooking spray. Line the bottom of the baking sheet with parchment paper or wax paper and coat it with cooking spray.
• Puree spinach, parsley, flour, sour cream and hot pepper sauce in a food processor until smooth. Season with salt and pepper. Add egg yolks and pulse to mix. Transfer to a bowl and set aside.
• Beat egg whites in a mixing bowl, with an electric mixer until stiff, but not dry, peaks form. Fold 1/3 of the beaten whites into the spinach puree with a rubber spatula to lighten it. Fold the spinach mixture into the remaining whites just until blended, and spread in the prepared pan. Bake until the top springs back when lightly touched, 8 to 10 minutes. Let cool in the pan on a rack for 5 minutes.
• Cover the work surface with a clean kitchen towel with the long edge toward you. Invert the spinach cake onto the towel. Peel off the parchment or wax paper and cover the spinach cake with another towel.
• To make filling and assemble roulade: Puree cream cheese and cottage cheese in a food processor until smooth. Transfer to a small bowl and set aside.
• Uncover the spinach cake and sprinkle the surface with lemon juice. Leaving a little border to accommodate the filling, spread half of the cheese mixture on the spinach cake and distribute smoked salmon evenly on top. Spread the remaining cheese mixture over the salmon. Sprinkle with chives and capers (or horseradish). Season with pepper.
• Starting at the long edge, gently roll the cake and filling as you would roll a jelly roll, using the towel to lift and assist in the rolling. Wrap the roulade in plastic wrap and refrigerate for at least 4 hours.
• To serve, cut the roulade into 24 slices with a serrated knife.

SPINACH SALMON ROLL

Steps:

• Spread two cloves crushed garlic on salmon fillet and allow to marinate for several hours.
• Mix spinach, bread crumbs, egg, remaining garlic, and spices.
• Roll out pastry dough until very thin and place fillet in center of the dough.
• Spread mustard on fish.
• Spread spinach mixture on fish.
• Wrap dough around fish.
• Place dough packet seam side down, onto cookie sheet. Brush with an eggwhite and sprinkle with sesame seeds.
• Make incisions on top of dough at 3/4" intervals.
• Bake at 375 for 30 minutes or until dough is nicely browned.
• Cut into slices.
• Serve warm with tartar sauce.

SPINACH AND SMOKED SALMON ROLLS

Steps:

• Cut 8 slices of smoked salmon in two lengthways.In a bowl, mix Boursin and lemon juice.Blanch spinach in boiling water for 10 seconds, then immerse in ice water.Dry on paper towels.Lay a half-slice of smoked salmon on each spinach leaf.Spread Boursin in the centre of the smoked salmon, fold the leaf edges over and roll up the leaves nice and tight.

SALMON AND SPINACH ROLL IN A PUFF PASTRY

Steps:

• 1. Preheat oven to 350 degrees.
• 2. Put 2 sheets of puff pastry on top of each other. Roll out puff pastry on a lightly floured surface into a rectangle approximately 12 by 15 inches. Sprinkle with parsley, thyme, salt, and pepper.
• 3. In a sauté pan, melt 2 tablespoons of butter and sauté the shallots until translucent. Add spinach and sauté for 3 minutes. Remove from heat and cool mixture.
• 4. Spread spinach over pastry, top with diced salmon, and season with salt and pepper.
• 5. Roll up pastry, tucking ends in as you roll. Wrap pastry in parchment paper buttered with 2 tablespoons of butter and tie it up with kitchen string to hold roll together. Rub outside of paper with olive oil. Place on baking sheet and bake for 45 minutes.
• 6. Unwrap, slice roll, and serve with dill hollandaise .