Sushi-style smoked salmon rolls

Impress guests with these beautiful and delicious bite-sized rolls.
 
salmon
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Recipe from: 14 October 2010
Preparation time: 15 mins
Cooking time: 0 mins
 
 

Ingredients

 
  • 125
    ml
    thick sour cream
  • 45
    ml
    finely chopped spring onion
  • 15
    ml
    zest of a lemon
  • 30
    ml
    lemon juice
  • 12
    thin, slim slices of smoked salmon
  • 65
    ml
    salmon roe or lumpfish caviar (optional)
  • Lettuce leaves and black pepper to serve
Servings: Change Serving
 
 

Method

 
Mix into the sour cream the spring onion and the lemon zest and juice.
Roll each slice of smoked salmon up loosely and place on a board.
Pipe or spoon the cream mixture into the centre of the salmon rolls.
Arrange the leaves on a platter and place a salmon roll onto each leaf.
Garnish each salmon roll with a dollop of salmon roe or caviar and serve.

For more of I love cooking's recipes click here.
 

Read more on: fish/seafood
 

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Tip of the day

 
Carving meat
Always allow your roast to rest for 5 to 15 minutes before carving so that the juices can be reabsorbed and the meat presents an even surface when sliced. Use a short- or long-bladed knife, and a two-pronged carving fork with a guard. To prevent the meat from losing juice, steady it with the flat of the fork, rather than piercing.
 

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