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Smoked Salmon Bundles

By The Canadian Living Test Kitchen

Tested till perfect

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This recipe makes 12 servings

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Nutritional Info

Per piece: about -
cal 16
pro 2 g
total fat 0
sat. fat 0 g
carb 1 g
fibre 0
chol 2 mg
sodium 75 mg
% RDI: -
iron 1
vit A 6
vit C 2
folate 1

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.

Ingredients

  • 1/2 small carrot
  • 1/4 small red onion
  • 1/4 English cucumber
  • 1/2 tsp 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

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 :

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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