Gravlax Roll-Ups
Cool cucumber and frisée or watercress perfectly balance the saltiness of gravlax. This recipe uses about half of the Gin-Cured Gravlax.
Servings: 24
Ingredients:
Gravlax Roll-Ups
Photography by David Scott
| Nutritional Info | |
| Per piece: about | - |
| cal | 35 |
| pro | 3 g |
| total fat | 2 g |
| sat. fat | trace |
| carb | 1 g |
| fibre | 0 g |
| chol | 10 mg |
| sodium | 359 mg |
| % RDI: | - |
| iron | 1% |
| vit A | 1% |
| vit C | 3% |
| folate | 2% |
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Half English cucumber
24 thin slices gravlax or smoked salmon (about 8 oz/250 g)
24 pieces frisée (about 1 cup/250 mL)
Preparation:
Peel cucumber; halve lengthwise and scoop out seedy core. Cut into 2- x 1/4-inch (5 cm x 5 mm) sticks. Place 1 stick along short edge of gravlax slice. Place 1 frisée on top, letting curly tips hang over edge. Roll up securely; place, seam side down, on platter. Repeat with remaining ingredients. (Make-ahead: Cover and refrigerate for up to 6 hours.)
Additional Information
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Tip: Instead of frisée, you can use watercress leaves. Roll just before serving to prevent watercress from wilting.
Source
Canadian Living Magazine: August 2006
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