Smoked Salmon And Shrimp Rolls Recipes

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.

Steps:

• Mix the mascarpone with 1 tablespoon of the capers, 1 tablespoon of the chives, and the lemon juice. Season with salt and pepper.
• Lay the salmon slices out on a cutting board so that they are all arranged with a short side facing you, with plenty of space above and below each slice. (If necessary, fill and roll the slices in batches).
• Put a spoonful of the mascarpone mixture on the narrow end of 1 slice. Lay 2 arugula leaves, fanned slightly apart, across the mascarpone, so that the tips of the leaves will project several inches from one end of the roll, and roll up the salmon. Stand the roll upright, the arugula leaves pointing upward, on a platter large enough to hold all 24 rolls. Repeat the process with the remaining slices. Cover and refrigerate until serving.
• Remove from the refrigerator, sprinkle with the remaining 1 tablespoon each capers and chives, and serve.

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.

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).

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.

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