Smoked Salmon Bundles
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.
Servings: 12
Ingredients:
| Nutritional Info | |
| Per piece: about | - |
| cal | 16 |
| pro | 2 g |
| total fat | trace |
| sat. fat | 0 g |
| carb | 1 g |
| fibre | trace |
| chol | 2 mg |
| sodium | 75 mg |
| % RDI: | - |
| iron | 1% |
| vit A | 6% |
| vit C | 2% |
| folate | 1% |
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Half small carrot
Quarter small red onion
Quarter English cucumber
1/2 tsp (2 mL) finely grated gingerroot
6 mint leaves, thinly sliced (or 1/4 tsp/1 mL dried)
4 oz (125 g) thinly sliced (3 inches/8 cm wide) smoked salmon
Preparation:
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.)
Additional Information
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Tip: Avoid thawed frozen smoked salmon because it tends to fall apart during the rolling process.
Source
Canadian Living Magazine: April 2003
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