Smoked Salmon Bundles

Smoked Salmon Bundles 580 Image by: Smoked Salmon Bundles 580 Author: Canadian Living

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

  • 1/2 carrots
  • 1/4 red onion
  • 1/4 English cucumber
  • 1/2 teaspoon finely grated gingerroot
  • 6 mint leaves thinly sliced (or 1/4 tsp/1 mL dried)
  • 4 oz thinly sliced (3 inches/8 cm wide) smoked salmon

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
  • Fibre 0.0
  • Folate 1.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 0.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 6.0
  • Vitamin C 2.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Smoked Salmon Bundles

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