Return to Content

Stand-Up Salmon Rolls

by in Nov 2007

Total Time: 20

Yield: 24 pieces

Ingredients:

  • 1/2 cup creme fraiche
  • 1 teaspoon wasabi powder
  • 1 scallion or 4 chives, finely chopped
  • 1/2 teaspoon fresh lemon juice
  • 12 thin slices smoked salmon
  • 12 stems watercress or parsley

Instructions:

In a small bowl, combine creme fraiche, wasabi, scallion, and lemon juice. Lay salmon slices horizontally on a cutting board. Cut in half vertically. Spread 1 teaspoon wasabi cream down center (vertically).


Place watercress in center vertically, stem at bottom, so that the leaves poke out from the top. Roll horizontally from wide end to thin, gently but tightly. Trim greens if they poke out of the bottom. Repeat with remaining salmon.


Arrange upright on a serving platter. Serve immediately, or cover and refrigerate 30 minutes or more (up to 6 hours).

Updated Thursday, October 11th, 2007
Yankee Magazine Advertising

Bring New England Home
plus, get the Tablet Edition FREE!

In this issue: A Real New England Christmas

  • Vintage Decorating Tips
  • Mission to Maine's Islands
  • Norman Rockwell's Stockbridge
  • Bonus! Holiday Cookbook
Subscribe Today and Save 44%

Browse Similar Recipes

No comments yet.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

Register Sign In

©2013, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111

80th-anniversart-calendar600x350-order