Smoked Salmon Rolls Food

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 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 CUCUMBER ROLLS

Steps:

• Quarter cucumber lengthwise, cutting off and discarding rounded ends. Stir together cream cheese, chives, horseradish, salt, and pepper to taste until combined well.
• Pat cucumber dry. Arrange enough salmon to completely wrap 1 cucumber quarter in 1 layer on a sheet of plastic wrap, then spread with a thin layer of cream cheese mixture. Wrap coated salmon around cucumber quarter to cover completely, pressing gently to help it adhere. Repeat with remaining cucumber quarters. (You may have leftover salmon.) Cut rolls crosswise into 3/4-inch pieces.

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.

SMOKED SALMON AND MESCLUN ROLLS

Steps:

• Lay out the salmon slices on a clean work surface. Place a few greens on the slices keeping the cut stems at the base all lined up. Roll the greens inside of the salmon and use the chive "strings" to tie off the wrap. Place the wraps on a platter and cover with film until ready to serve. Can be set up well in advance of service, refrigerated.
• Serve with Sunflower Seed Bread and Chive infused c

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.

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.

SMOKED SALMON ROTOLLOS

Steps:

• Mix the cream cheese with the lemon juice, chopped dill and plenty of black pepper. Spread over 4 large flour tortillas and cover with the smoked salmon. Roll up like a Swiss roll, trim off the ends and discard. Wrap tightly in cling film, twisting the ends firmly to enclose. Place in the fridge until you are ready to use. To serve, take a sharp knife and slice on the diagonal. Serve with extra dill and rocket leaves.