Start the evening with an inventive way of serving smoked salmon — wrapped around crunchy vegetables and served with soy sauce for dipping and wasabi and pickled ginger if desired.
- Portion size 12 servings
- Credits : Canadian Living Magazine: April 2003
Ingredients
Method
Peel carrot; cut into 3-inch (8 cm) long strips 1/8 x 1/8 inch (3 x 3 mm) thick; place in bowl. Repeat with onion and cucumber, leaving skin on cucumber; add to bowl. Add ginger and mint; toss to combine. Divide into 12 bunches, keeping strips parallel and 1 end of each bunch even.
Lay 1 piece of smoked salmon on work surface; cut lengthwise in half to make
two 4- x 1-1/2-inch (10 x 4 cm) strips. Place 1 bunch of vegetable strips on 1 end of salmon, with even ends aligned on cut edge of fish. Roll up salmon tightly to form 1-1/4-inch (3 cm) diameter log; stand on serving platter with sticks "flowering" out on top, trimming base if necessary to make even. Repeat with remaining salmon. (Make-ahead: Cover with plastic wrap; refrigerate for up to 6 hours.)
Nutritional facts <b>Per piece:</b> about
- Sodium 75 mg
- Protein 2 g
- Calories 16.0
- Total fat trace
- Cholesterol 2 mg
- Saturated fat 0 g
- Total carbohydrate 1 g
%RDI
- Iron 1.0
- Folate 1.0
- Vitamin A 6.0
- Vitamin C 2.0
