Double Salmon Roll Recipes

DOUBLE SALMON ROLL

Steps:

• Flake the hot-smoked salmon into a bowl, discarding the skin. Add the horseradish, lemon juice, soft cheese, finely snipped chives and some seasoning and beat well until combined to a rough mousse texture.
• Lay 2 sheets of cling film overlapping on your work surface, then lay the sliced smoked salmon out to make a rectangle about 20 x 50cm. Dollop the hot-smoked salmon mix over and gently spread over evenly. Use the edge of the cling film to roll the long side of the rectangle into itself, then roll up like a Swiss roll. Wrap in the film, twisting the ends like a cracker to secure and hold the shape. Freeze for up to a month.
• Transfer the roll from the freezer to the fridge the day before you want to serve it. While still semi-frozen, cut into thick slices, lay on a tray, then leave to defrost completely in the fridge. Serve with leaves mixed with chives and a little dressing, and some melba toast.

ANNE KEARNEY'S DOUBLE-SALMON RILLETTES

Steps:

• Line a 3-cup terrine with plastic wrap, leaving 6 inches over each side. (Or you can serve the rillettes in 12 individual 2-ounce ramekins.)
• Place the fresh salmon in a bowl, sprinkle lightly with the salt and pepper and toss. Smear the bottom of a large sauté pan with 2 tablespoons butter and add the wine, shallots and lemon peel. Add the salmon cubes, spreading them out to ensure even cooking. Bring to a simmer and cook until the salmon is just medium or medium-well, 2 to 3 minutes. Remove the salmon to a bowl with tongs, leaving as many shallots as possible.
• Boil the liquid until only 1/4 cup remains, about 15 minutes. Pour through a sieve into the bowl with the salmon. Cool for 10 minutes.
• Add the smoked salmon, a splash of lemon juice, the chives, dill, crème fraîche and the remaining 2 tablespoons butter. Using a rubber spatula, smear the butter onto the sides of the bowl first; then gently work the rest of the ingredients well into one another. (The poached salmon will break down into shreds.) Taste and adjust lemon juice and seasonings if necessary. Place in the terrine. Cover with the plastic wrap and refrigerate at least 4 hours.
• To serve, use the excess plastic wrap to lift the salmon mixture slightly from the container. Invert the terrine onto a serving platter. Remove the plastic wrap and slice. Garnish each slice, or the ramekins, with crème fraîche and salmon roe. Serve with French-bread croûtes.

DOUBLE QUICK DINNER ROLLS

Steps:

• In a large bowl, dissolve yeast in warm water. Add potato flakes, sugar, salt, egg, vegetable oil, onion powder, and 1cup of the flour. Beat until smooth. Stir in remaining flour. Continue stirring until smooth, scraping batter from sides of bowl.
• Cover and let dough rise in warm place until doubled, about 20 to 30 minutes.
• Preheat oven to 400 degrees F (200 degrees C). Lightly grease 12 muffin cups.
• Punch down dough. Spoon dough into 12 greased muffin cups, filling each half full. Let rise until batter reaches tops of cups, or about 20 minutes.
• Bake in a preheated 400 degree F(200 degrees C) for 15 minutes. Serve immediately.

SALMON ROLL

Steps:

• Cut each salmon slice into a 2-by-4-inch rectangle, reserving trimmed edges for another use. Cover a baking sheet with plastic wrap. Lay the salmon out on the plastic wrap, and cover with another layer of plastic wrap. Chill in the refrigerator for 30 minutes.
• In a medium bowl, combine crab meat and cream, mixing with a fork to break up the crab into fine shreds and to bind it lightly with the cream. Season to taste with salt and pepper.
• For each salmon roll, lay a rectangle of salmon in the center of a 12-by-6-inch square of plastic wrap. Evenly spread about 1 1/2 tablespoons of the crab mixture on the salmon. Begin rolling the salmon on its long side, lifting the plastic wrap to help form the salmon into a cigarette shape. Twist the ends of the plastic wrap tightly to make the cylinder compact, and use your hands to make it a uniform shape. Place rolls on a small baking sheet, and chill in the freezer for 1 hour. The rolls may be made and frozen up to 2 days in advance.
• In a small bowl, whisk together the pesto and olive oil, and season to taste with salt. Set aside.
• An hour before serving, remove salmon rolls from freezer. Remove plastic wrap, and cut the ends from each roll to make neat cylinders. Let warm to room temperature. To serve, lay a salmon roll in the center of each plate. Spoon a little caviar (if using) on top of each, and garnish with a chervil sprig or small basil leaf. Spoon a little pesto oil on the plate, and serve.

SALMON CRESCENT ROLLS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• De-bone/skin canned salmon as preferred.
• Mix salmon, Cheddar cheese, egg, mustard, mayonnaise, chives, seafood seasoning, minced onion, and red pepper together in a bowl.
• Separate crescent roll dough. Spoon 1 to 2 tablespoons of salmon mixture into the center of each unrolled piece of dough, wrap the edges, and pinch to seal. Place rolls onto an ungreased cookie sheet, 1 to 2 inches apart. Poke the tops with a fork and spray with cooking spray.
• Bake in the preheated oven until golden, 10 to 15 minutes. Let cool before serving.

DOUBLE-QUICK DINNER ROLLS

Steps:

• Mix 1 1/4 cups of the flour, and the sugar, salt and yeast in large bowl.
• Add water, shortening and egg; beat with spoon until smooth.
• Stir in remaining flour until smooth.
• Scrape batter from side of bowl.
• Cover and let rise in warm place about 30 minutes or until double.
• Grease 12 regular-size muffin cups.
• Stir down batter by beating about 25 strokes.
• Spoon into muffin cups.
• Let rise 20 to 30 minutes or until batter rounds over tops of cups.
• Heat oven to 400ºF.
• Bake 15 to 20 minutes or until golden brown.

SALMON ROLL

Steps:

• Prepare the biscuit dough as per package.
• Roll into rectangle 1/4 inch thick. Spread with soft butter.
• Drain the salmon, flake and add juice, onions and mayonnaise. Spread on dough.
• Roll up from the long side, turn cut side down, close the ends.
• Bake at 400 degF for 30 minutes.
• Service with parsley sauce.