Gravlax Roll-Ups

[migration] empty title 10056 Image by: [migration] empty title 10056 Author: Canadian Living

Cool cucumber and frisee or watercress perfectly balance the saltiness of gravlax. This recipe uses about half of the Gin-Cured Gravlax.

  • Portion size 24 servings
  • Credits : Canadian Living Magazine: August 2006

Ingredients

  • 1/2 English cucumber
  • 24 gravlax
  • 24 smoked salmon
  • 24 pieces frisée lettuce (about 1 cup/250 mL)

Method

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 frisee 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.)

Nutritional facts <b>Per piece:</b> about

  • Sodium 359 mg
  • Protein 3 g
  • Calories 35.0
  • Total fat 2 g
  • Cholesterol 10 mg
  • Saturated fat trace
  • Total carbohydrate 1 g

%RDI

  • Iron 1.0
  • Fibre 0.0
  • Folate 2.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 0.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 1.0
  • Vitamin C 3.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Gravlax Roll-Ups

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