HEALTHY FOOD so TASTY you'll
want to eat it EVERYDAY.
SALMON (LOX) ROLLS
You can think of these as low-carb, smoked salmon, sushi bites!
Delicious Salmon-lox-rolls.
Well….they have nothing to do with sushi, other than the way they looked rolled up and sliced, which makes them a lovely, elegant snack if you want to provide a low-carb option.
PS - this combination is sooooo yummy that sometimes I cut the recipe in half (when I don't have a party) just so that I have it for breakfast, lunch and/or a post-workout snack!
TOTAL TIME: 40 min
MAKES: 45-50 pieces
INGREDIENTS
FOR THE ROLLS:
-
1 1/3 lb (600 g) of salmon lox/gravlax
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7 oz (200 g) of softened cream cheese
-
¼ cup (40 g) diced red onion
-
1 TBSP (3 g) dried dill
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1 TBSP (15 ml) fresh lemon juice
-
¾ tsp black pepper
-
¼ tsp salt
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1 cucumber, cut into thin strips, seeds sliced off
FOR SERVING
-
Caper berries
-
Fresh dill fronds
PREPERATION
1) Mix together the cream cheese, onion, dried dill, pepper, lemon juice and salt in a small bowl.
2) Lay a few smoked salmon pieces out on a large cutting board.
3) Spread a thin layer of filling on each piece of salmon.
4) Slice the seeds off the cucumber wedge (pictured below...and then eat the juicy seeds...really yum).
5) Place a trimmed cucumber slice on one end of the salmon, and start rolling from that point (so that the cucumber will end up in the middle).
6) Place rolls onto cling film/plastic wrap, wrap tightly and refrigerate 30 min (or up to 2 hours - this make them more firm and thus easier to slice, as well as helping you on party day as you can make this in advance and then clean your kitchen).
Spread a thin layer of filling on each piece of salmon. Place a cucumber slice on one end of the salmon, and start rolling from that point (so that the cucumber will end up in the middle).
SERVE AS BITE-SIZED ROLLS
When ready to serve, remove plastic wrap, cut into bit-size pieces (1¼ inches / 3 cm) and set cut-side up on serving platter (you can also set these on top of toast or cucumber rounds as desired).
Top with capers and fresh dill fronds.
Serve immediately.
LOVE YOUR LEFTOVERS
Don't throw away the bits and bobs of leftover salmon nor filling. These things will keep for a few days in your fridge. So....
...spread a few rye crackers with the cream cheese mixture, lawyer on a bit of smoked salmon and top with capers and fresh dill fronds.
Makes for a great lunch or snack!
Recipe and photo credit: Cathy Menees
COOK'S NOTES
PORTIONS
Since smoked salmon slices are not shaped in perfect squares, you will have some ‘loss’ as you trim the uneven pieces off. But 600g of salmon should be enough to yield 40-45 pieces.
PREPPING
Roll out your salmon before you cut your cucumber. As mentioned, salmon is not produced in a factory (yippee) so you will not have uniform pieces. Cut your cucumber to fit the width of your salmon pieces and start rolling!
