Smoked Salmon And Shrimp 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 & RICE PAPER ROLLS

Steps:

• Cut carrot and cucumber into long thin strips.
• Place 1 roll of rice paper in a bowl of warm water until just softened; lift from the water carefully and place on a board.
• Place a slice of salmon, a slice of avocado and a little of the carrot and cucumber and onion on one end of the sheet.
• Roll once, fold in sides and roll up.
• Repeat with the remaining ingredients and serve with Dipping Sauce.
• Dipping sauce- combine all ingredients in a small bowl.

SMOKED SALMON SUSHI ROLL

Steps:

• Soak rice for 4 hours. Drain rice and cook in a rice cooker with 2 cups of water. Rice must be slightly dry as vinegar will be added later.
• Immediately after rice is cooked, mix in 6 tablespoons rice vinegar to the hot rice. Spread rice on a plate until completely cool.
• Place 1 sheet of seaweed on bamboo mat, press a thin layer of cool rice on the seaweed. Leave at least 1/2 inch top and bottom edge of the seaweed uncovered. This is for easier sealing later. Dot some wasabi on the rice. Arrange cucumber, avocado and smoked salmon to the rice. Position them about 1 inch away from the bottom edge of the seaweed.
• Slightly wet the top edge of the seaweed. Roll from bottom to the top edge with the help of the bamboo mat tightly. Cut roll into 8 equal pieces and serve. Repeat for other rolls.

SMOKED SALMON AND SHRIMP ROLLS

Steps:

• In medium bowl, whisk whipped cream into whipped cream cheese until evenly blended. Stir in the remaining filling ingredients (except shrimp) until well combined. Gently mix in the shrimp. Cover bowl with plastic wrap and chill in fridge for 2 hours to firm up the filling. Lay slice of smoked salmon on work surface with one short side facing you. Working quickly, spread a spoonful of shrimp filling in centre of salmon slice. Wrap short edges of salmon toward centre over the filling to create a roll. Tie a stem of chives around centre of roll to secure and tuck a small dill sprig under the tie. Continue making rolls in the same manner. Place rolls on a non-metallic platter/serving tray, cover with plastic wrap and refrigerate 3-4 hours. Just prior to serving, garnish platter with lemon wedges/slices, dill sprigs and caper berries. Or, serve 2-3 rolls, with same garnishes, on individual plates as a starter course. COOK'S NOTES - the shrimp filling makes enough for 18-20 rolls - adjust ingredient amounts proportionately depending on how many rolls you wish to make - if the salmon is very thin and fragile, you may have to use 2 slices (one on top of the other) for each roll - be sure all the ingredients for the shrimp filling are dry before adding to the cream cheese mixture or the filling may be too soft/runny - if fresh chives are not available, use long, slender tops of green onions - rinse, wrap in a paper towel and microwave a few seconds just until barely wilted but still bright green (must be wilted in order to tie) - caper berries are available at gourmet food shops and are about the size of small olives with stems attached, dull greenish-brown in colour with contrasting stripes, packed with brine in glass jars

ASPARAGUS AND SMOKED SALMON BUNDLES

Steps:

• Preheat the oven to 400 degrees F.
• Lay the asparagus on a foil-lined baking sheet. Drizzle with olive oil. Sprinkle with rosemary, salt, and pepper. Roast until cooked and starting to brown around the edges, about 10 minutes. Remove from the oven and transfer to another baking sheet to cool.
• Once the asparagus have cooled, wrap each spear in a slice of smoked salmon. Arrange on a serving platter and serve at room temperature.

SMOKED SALMON ROLLS

Steps:

• Mix cream cheese, spices and lemon juice together.
• For each tortilla round spread cream cheese over all.
• Lay smoked salmon on half of the round.
• Roll up starting with side that has salmon.
• Seal edge together with cream cheese mixture and lay seam side down on tray.
• You can now cut these into slices right away or refrigerate for 30 min to make them easier to cut.
• The ends will not look very presentable but are great for you to snack on.
• I usually use my veggie tray to take these along to a party.
• I alternate them with shrimp for a great display and put seafood sauce in the middle for dipping.

SMOKED SALMON LASAGNE (LASAGNA) ROLLS

Steps:

• Preheat oven to 400°F Spread noodles evenly with cream cheese; top with salmon. Roll up each noodle.
• Place, seam sides down, in greased 13 x 9 inch pan; top with sauce and sprinkle evenly with mozzarella. Cover with foil. Bake 25 minutes or until heated through, removing foil after 15 minutes.
• Garnish each roll with a dill sprig (optional).

SMOKED SALMON CREAM CHEESE ROLL

Steps:

• In a food processor or blender, (or use an electric beater), combine cheese, lemon juice, lemon zest, garlic,onion, paprika, parsley and Lemongrass/chili.
• Process until combined and smooth.
• Spoon onto a piece of plastic wrap and shape into a 6 inch roll.
• Wrap salmon slices around cheese roll to cover, except ends.
• Roll to press salmon to cheese.
• Wrap tightly in new piece of plastic wrap and chill for at least 2 hours.
• Cut roll into 1/4 inch slices, serve on crackers or pieces of bagel.
• (If Lemongrass& Chilli is not available, (I was lucky enough to have a lovely person send me some from New Zealand, wonderful stuff!), use your favourite Hot spice.).
• An alternate way to do these, works well.
• Use unsliced, home smoked salmon, broken into small pieces and add to the mix after processing, so that there are little lumps of the smoked salmon. Roll in the plastic wrap and freeze until using. Then wrap very thin slices around roll after defrosting.
• You could even freeze the rolls without any salmon after wrapping and wrap with the slices of salmon when serving.

SALMON AND SMOKED SALMON ROLLS WITH DILL SAUCE

Steps:

• Sprinkle salmon with salt and pepper. Steam until just opaque in center, about 15 minutes. Cool completely.
• Line baking sheet with paper towels. Slice enough 1/8-inch-thick lengthwise strips from center portion of each zucchini to make 24. Steam in batches until just tender but very pliable, about 3 minutes. Transfer to prepared baking sheet; pat dry.
• Whisk mayonnaise, 3/4 cup dill and vinegar in small bowl. Season dill sauce to taste with salt and pepper.
• Flake salmon coarsely into large bowl, discarding skin and bones. Gently mix in smoked salmon, pickle, remaining 3 tablespoons dill and 1/4 cup dill sauce.
• Place 1 rounded tablespoon salmon mixture at end of each zucchini strip. Roll up strips, enclosing salmon. Place rolls seam side down on platter. (Can be made 1 day ahead. Place rolls on paper towels. Cover rolls and sauce separately; chill.)
• Serve rolls with remaining dill sauce.