Smoked Salmon And Curried Potato Nori Rolls Food

SMOKED SALMON ROLLS

Steps:

• Cut twenty-four 3/4x2-inch pieces of smoked salmon.
• Mix cream cheese, celery, walnuts, and green onion together in a bowl. Add 1 teaspoon lemon juice, coriander, and cayenne; mix well.
• Spread mixture on salmon slices and season with black pepper. Roll up to form neat rolls. Place a cucumber slice on each cracker and place a sprig of dill and a salmon roll on each cucumber. Drizzle with remaining lemon juice.

SMOKED SALMON AND CURRIED-POTATO NORI ROLLS

Steps:

• Peel potatoes and cut into 1/2-inch cubes. In a large heavy saucepan cover potatoes with salted water by 1 inch and bring to a boil. Simmer potatoes until tender, about 5 minutes. Drain potatoes in a colander and cool slightly.While potatoes are cooling, in a small non-stick skillet heat oil over moderate heat until hot but not smoking and cook mustard seeds and curry powder until seeds begin to pop.
• In a bowl combine warm potatoes, mustard-seed mixture, yogurt, parsley, and salt and pepper to taste and with a potato masher mash potatoes until almost smooth.
• Peel and seed cucumber and cut into matchstick-thin strips. Cut salmon into 1/4-inch-wide strips. Put a sushi mat on a work surface with bamboo strips of mat parallel to front of work surface. On mat arrange 1 nori piece, shiny side down and with a long side lined up with near edge of mat, and spread 1/3 cup potato mixture evenly in a 2 1/2-inch-wide strip along near edge. Arrange one sixth of salmon and cucumber in a line along center of potato mixture and dampen far edge of nori with a moistened finger. Beginning with long side near you, roll up nori tightly, using mat as an aid to help tighten roll. Seal dampened edge and with a sharp knife cut roll crosswise into 6 pieces. Make 5 more rolls in same manner.

POTATO AND SMOKED SALMON LASAGNA

Steps:

• Preheat the oven to 350°F.
• Melt the butter in a large, heavy skillet.
• Stir in the leek and cook over medium heat, stirring occasionally, until just tender, about 5 minutes.
• Add the mushrooms and cook, stirring, until softened, about 6 minutes.
• Transfer to a large bowl and add the garlic and parsley.
• Wipe out the skillet.
• Add the spinach and toss over medium-high heat until wilted, about 2 minutes.
• Stir the spinach into the mushrooms and season with coarse salt.
• In a small bowl, combine the clam juice, cream, tarragon and 1 tsp coarse salt.
• In a large bowl, rinse the potato slices in cold running water until the water runs clear.
• Drain the potato slices and pat dry.
• In a 9 X 13 inch non-reactive baking dish, arrange 1/3 of the potatoes, overlapping the slices.
• Spread ½ the spinach-mushroom mixture over the potatoes and sprinkle with half of the smoked salmon.
• Repeat the process with another ½ the remaining potato slices and all the other ½ of the spinach-mushroom mixture.
• Cover with the last potato layer and pour the cream mixture evenly over the top.
• Cover the lasagne with foil and bake for 1 hour.
• Uncover and bake for about 30 minutes longer, or until the potatoes are tender and golden.
• Note: The lasagne can be made 1 day ahead to this point; cover and refrigerate.
• Let return to room temperature, then rewarm in a 350F oven for about 30 minutes.
• Preheat the broiler.
• Broil the lasagne for about 1 minute, until the potatoes are crisp.
• Let cool slightly before serving.

NORI STACKS WITH SMOKED SALMON

Steps:

• Place rice and 2 cups of water in a medium saucepan; bring to a boil over high heat. Reduce heat to low and simmer, covered, until water has been absorbed, 14 to 16 minutes.
• Meanwhile, combine vinegar, sugar, mirin, sake, and salt in small saucepan. Warm mixture over medium-low heat until sugar and salt are dissolved, about 2 minutes. Set aside.
• Transfer the cooked rice to a large mixing bowl. Slowly add vinegar mixture to the warm cooked rice, stirring constantly, until vinegar mixture is incorporated into the rice. Let cool completely, stirring occasionally.
• Toast the nori sheets to enhance their flavor: Using tongs, pass each sheet over a gas flame, flipping and turning until it crisps and darkens in color. Both changes will be slight, so watch carefully; this should take only 30 seconds to 1 minute. (If only an electric burner is available, heat to medium, place a sheet of nori directly on the burner, flipping and turning for 30 seconds to 1 minute.)
• Place a sheet of toasted nori, shiny-side down, on a dry, clean work surface. Dampen your fingers with water to prevent the rice from sticking to your hands and spread 1 cup lightly packed rice onto the nori. Make sure to spread the rice evenly and all the way to the edges of the sheet. Wet your fingers again and dab 1/2 teaspoon of the wasabi paste over the layer of rice and spread it thin.
• Place a thin layer of smoked salmon over the rice, trimming the edges to fit the sheet of nori, top with a second sheet of nori, shiny-side down, and gently smooth the top layer with a rolling pin. Pressing down firmly seals the layers and makes them easier to cut. Repeat the process 2 more times, creating a total of 3 layers, ending with a final sheet of nori, shiny-side up this time. Wrap with plastic wrap and refrigerate for a minimum of 4 hours; overnight is best. Using a sharp, wet knife, trim the edges of the nori stack to measure 6 by 7 inches. Clean the knife and slice the nori stack into 1 by 1 1/2-inch pieces, re-wetting the knife between each slice. Garnish each piece with strips of ginger and a dollop of wasabi caviar. Serve with scallion soy dipping sauce.

CURRIED RICE WITH SMOKED SALMON

Steps:

• Lightly coat a large saucepan with oil and set over medium heat.
• Add the onion and stir often until it starts to soften, 3 minutes.
• Stir in the curry powder, ground coriander and rice until well coated, 1 minute.
• Add the chicken broth and bring to a boil over high heat.
• Cover and reduce the heat to low.
• Simmer until the rice is tender and the liquid is absorbed, 18 to 20 minutes.
• Remove from the heat and let stand for 5 minutes.
• Meanwhile, break the salmon into chunks.
• Slice the eggs and tomatoes into wedges.
• Fluff the rice with a fork and stir in the cilantro.
• Spoon onto a platter.
• Scatter the salmon over top and arrange the egg and tomato wedges on the rice.
• Serve right away or refrigerate until cold.