Smoked Salmon Rolls with Fresh Vegetables
Delicious Smoked Salmon Rolls Filled with Vibrant Vegetables
Let’s make some delightful smoked salmon rolls packed with fresh, crisp vegetables! These rolls are not only visually appealing but also incredibly flavorful and healthy.
Roll Ingredients- 150g Smoked Salmon, thinly sliced
- 40g Carrot, julienned
- 15g Celery, julienned
- 15g Daikon Radish, julienned
- 1/8 Red Bell Pepper, julienned
- 1/8 Green Bell Pepper, julienned
- 1/8 Onion, thinly sliced (to reduce sharpness)
- 10g Horseradish, finely chopped (or horseradish sauce)
- 15g Lettuce, crisp leaves
- 1/4 Lemon, for juice
- 50ml Heavy Cream, chilled
- 1 sprig Fresh Parsley, for garnish
- 6 Capers, drained
Seasoning and Cream Sauce- 5g Salt, or to taste
- 5g White Pepper, or to taste
- 5g Salt, or to taste
- 5g White Pepper, or to taste
Cooking Instructions
Step 1
Begin by soaking the lettuce leaves in cold water to make them crisp and refreshing. Next, prepare the vegetables: julienne the carrot, celery, daikon radish, red bell pepper, green bell pepper, and onion into thin, matchstick-sized pieces, about 0.3cm thick. Ensuring all vegetables are uniformly cut will help the rolls maintain their shape and provide a pleasant texture.
Step 2
Carefully slice the smoked salmon along the grain, if not already sliced. Pat the salmon slices dry with paper towels to remove excess moisture, which helps in rolling. Lay a piece of plastic wrap on your cutting board. Arrange the smoked salmon slices on the plastic wrap, overlapping them slightly without any gaps, to create a larger, even surface. Gently tap the salmon with the back of a knife or your fingers to help it spread and adhere. Overlapping the darker parts of the salmon vertically will make the final roll look neat and prevent it from unrolling.
Step 3
Distribute the prepared julienned vegetables evenly over the flattened smoked salmon. Then, using the plastic wrap, tightly roll the salmon and vegetables together, similar to making a sushi roll or kimbap. Once rolled, use the plastic wrap to shape the roll firmly and then cut it into 6 equal portions. Rolling tightly within the plastic wrap is key to keeping the shape intact when slicing.
Step 4
Prepare the horseradish cream. In a chilled bowl, whip the heavy cream until stiff peaks form, creating a smooth and creamy consistency. Gently fold in the chopped horseradish (or horseradish sauce), fresh lemon juice, a pinch of salt, and white pepper. Be careful not to overmix.
Step 5
Now it’s time for plating. Arrange the crisp, drained lettuce leaves on your serving plate as a base. You can also shred some of the lettuce and scatter it decoratively on the plate. (Placing the salmon rolls on a bed of lettuce adds a beautiful presentation rather than placing them directly on the plate).
Step 6
Place the 6 cut portions of the smoked salmon rolls attractively onto the prepared lettuce base. Dollop a spoonful of the horseradish cream on top of each salmon roll. Finally, garnish each roll with a caper and a lemon wedge, and a sprig of fresh parsley. Your beautiful and delicious smoked salmon rolls are ready to be enjoyed!
