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Food & Entertaining

SMOKED SALMON ROLLS

Author: Chef ALLAN SCHANBACHER
Issue: April, 2008, Page 261
Serves 4-6

2 ounces unsalted butter, softened
8 ounces cream cheese, softened
1 tablespoon pickled ginger, squeezed dry and minced fine
1 tablespoon freshly squeezed lime juice
2 tablespoons chopped scallion tops (the green part)
1 teaspoon kosher salt, or to taste
12 round (8" in diameter) spring roll wrappers (found in the Asian food aisle)
18 to 24 nasturtium blossoms, stems removed so they will lie flat between spring roll wrappers
1 large seedless cucumber, peeled and sliced lengthwise into paper-thin (1/16") 4-inch-long pieces on a Japanese or French slicer (only use flesh, not soft center)
8 ounces thinly sliced smoked salmon
1 bunch baby pea shoots or equal amount fresh spinach, stemmed, washed well and dried

Photo By Werner Segarra
 
1. To prepare a ginger-scallion cream cheese filling, mix the first 6 ingredients together in a small bowl until well-incorporated.
2. Fill a large bowl half-full with warm water (The bowl has to be large enough for the spring roll wrappers to lie flat). Dip wrappers, one at a time, in the water for 8 to 10 seconds. Remove, shake off excess water and lay flat on a work surface. Scatter 3 or 4 blossoms on a wrapper, making sure the flowers lie as flat as possible. Wet another one and place it over the first. Gently press the two together, working from the center out. (To keep spring roll wrappers moist between this step and the next, cover them with parchment or wax paper.)
3. Place a single layer of cucumber on top of the wrappers, creating an approximately 4" by 4" square in the center. Next, lay salmon in a single layer on top of cucumber. Top this with a thin layer of pea shoots or spinach. Finally—using a pastry bag—pipe ginger-scallion cream cheese filling in a line going across the middle of the square layers. Rolling the wrapper like you would a spring roll or burrito, first tuck in the sides and then roll to make a log. Place roll—seam side down—on a sheet pan and cover with a damp towel. Repeat with remaining spring roll wrappers. When ready to serve, cut rolls crosswise into 1-inch-thick pieces with a very sharp knife and arrange on a platter.


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