- Prep time 20 minutes
- Total time 30 minutes
- Portion size 6 servings
In bowl, mix together shrimp, salmon, dill, and half of the lemon zest and juice, salt and pepper. Lay 6 pieces of plastic wrap on work surface. Divide shrimp mixture among plastic wrap. Shape into 1-inch diameter rolls, wrap in plastic wrap, twisting ends tightly.
In large pot of boiling water, gently add each roll; boil for 5 minutes, ensuring rolls are fully submerged (use plate if necessary to keep rolls submerged). Using slotted spoon, transfer rolls immediately to ice bath. Remove from ice bath; refrigerate rolls.
In separate bowl, mix together sour cream, mustard, and remaining lemon zest and juice. Remove cooled rolls from plastic wrap. Place sauce on 6 plates; add 1 roll to each plate. Garnish each serving with 1 tbsp Parsnip Salsa, and dill (if using).
In nonstick saucepan, heat 1 tbsp canola oil over medium heat; cook 1 cup peeled and diced parsnips until tender, about 5 minutes. Add juice and zest of 1 lemon, and 1 tbsp each fresh dill fronds and finely chopped sunflower seeds; mix well. Season with salt and pepper. (Make-ahead: Can be refrigerated for up to 2 days. Bring to room temperature before serving.) Makes about 1 cup.
Test Kitchen Tip: Serve these rolls with your favourite veggie chips on the side.
Nutritional facts PER SERVING: about
- Calories 170
- Total fat 10 g
- Saturated fat 4 g
- Sodium 150 mg
- Total carbohydrate 5 g
- Fibre 1 g
- Sugars 2 g
- Protein 15 g
- Iron 0.6 mg