Salmon Roll Recipes

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SALMON ROLL



Salmon Roll image

Provided by Amanda Hesser

Categories     dinner, appetizer

Time 20m

Yield 8 servings

Number Of Ingredients 9

8 very thin slices smoked salmon
3/4 cup plus 2 tablespoons cooked crab meat
2 1/2 tablespoons heavy cream
Kosher salt
Freshly ground black pepper
2 1/2 teaspoons pesto (one with little cheese)
1/4 cup olive oil
2 tablespoons caviar, optional
Chervil sprig or basil leaves, for garnish

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.

Nutrition Facts : @context http, Calories 111, UnsaturatedFat 7 grams, Carbohydrate 0 grams, Fat 10 grams, Fiber 0 grams, Protein 5 grams, SaturatedFat 2 grams, Sodium 198 milligrams, Sugar 0 grams, TransFat 0 grams

SMOKED SALMON ROLLS



Smoked Salmon Rolls image

Tasty canape appetizer featuring smoked salmon rolled around cream cheese, placed on a cracker with cucumber and seasoned/garnished with dill. Garnish with chives if desired.

Provided by =Mark

Categories     Appetizers and Snacks     Canapes and Crostini Recipes

Time 30m

Yield 24

Number Of Ingredients 12

8 ounces thinly sliced smoked salmon
8 ounces cream cheese, softened
1 stalk celery, chopped
¼ cup chopped walnuts
¼ cup chopped green onion
2 teaspoons lemon juice, divided
½ teaspoon ground coriander
½ teaspoon cayenne pepper
freshly ground black pepper to taste
24 thin slices cucumber
24 crackers (such as Wheatsworth®)
24 sprigs fresh dill

Steps:

  • Cut twenty-four 3/4x2-inch pieces of smoked salmon.
  • Mix cream cheese, celery, walnuts, and green onion together in a bowl. Add 1 teaspoon lemon juice, coriander, and cayenne; mix well.
  • Spread mixture on salmon slices and season with black pepper. Roll up to form neat rolls. Place a cucumber slice on each cracker and place a sprig of dill and a salmon roll on each cucumber. Drizzle with remaining lemon juice.

Nutrition Facts : Calories 74.5 calories, Carbohydrate 3.5 g, Cholesterol 12.6 mg, Fat 5.5 g, Fiber 0.4 g, Protein 3 g, SaturatedFat 2.4 g, Sodium 136.1 mg, Sugar 0.7 g

SALMON ROLL



Salmon Roll image

Make and share this Salmon Roll recipe from Food.com.

Provided by Shar-on

Categories     Lunch/Snacks

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 6

1 cup biscuit mix, like Bisquick
1 (7 ounce) can salmon
1 tablespoon lemon juice
1 teaspoon onion, chopped
1 tablespoon mayonnaise
soft butter

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.

SMOKED SALMON SUSHI ROLL



Smoked Salmon Sushi Roll image

A very basic and easy way to make sushi rolls.

Provided by Vivian Lee

Categories     Appetizers and Snacks     Seafood

Time 5h

Yield 6

Number Of Ingredients 7

2 cups Japanese sushi rice
6 tablespoons rice wine vinegar
6 sheets nori (dry seaweed)
1 avocado - peeled, pitted and sliced
1 cucumber, peeled and sliced
8 ounces smoked salmon, cut into long strips
2 tablespoons wasabi paste

Steps:

  • Soak rice for 4 hours. Drain rice and cook in a rice cooker with 2 cups of water. Rice must be slightly dry as vinegar will be added later.
  • Immediately after rice is cooked, mix in 6 tablespoons rice vinegar to the hot rice. Spread rice on a plate until completely cool.
  • Place 1 sheet of seaweed on bamboo mat, press a thin layer of cool rice on the seaweed. Leave at least 1/2 inch top and bottom edge of the seaweed uncovered. This is for easier sealing later. Dot some wasabi on the rice. Arrange cucumber, avocado and smoked salmon to the rice. Position them about 1 inch away from the bottom edge of the seaweed.
  • Slightly wet the top edge of the seaweed. Roll from bottom to the top edge with the help of the bamboo mat tightly. Cut roll into 8 equal pieces and serve. Repeat for other rolls.

Nutrition Facts : Calories 291 calories, Carbohydrate 45.1 g, Cholesterol 8.7 mg, Fat 6.9 g, Fiber 3.8 g, Protein 11.1 g, SaturatedFat 1.1 g, Sodium 404.7 mg, Sugar 0.2 g

SALMON ROLL-UPS



Salmon Roll-Ups image

A take on sushi rolls. Tortilla's for the nori sheets and a spicy mix using wasabi and ginger in the dressing. Crunchy almonds, cucumbers, and red onions. Cilantro and bean sprouts would be nice options in these roll-ups.

Provided by Rita1652

Categories     < 15 Mins

Time 15m

Yield 4 serving(s)

Number Of Ingredients 13

2 tortillas, 10 inch rounds
2 1/2 tablespoons low-fat sour cream
2 1/2 tablespoons low-fat mayonnaise
1 -2 teaspoon prepared japanese horseradish (wasabi)
1/4 teaspoon grated ginger
1/4 teaspoon lemon zest
1/4 teaspoon soy sauce (optional)
2 cups loosely packed baby greens
1 -2 tablespoon very thinly sliced red onion
10 slices cucumbers, Very thin slices
1/2 avocado, sliced thin (optional)
6 ounces sockeye wild salmon (boneless and skinless, drained)
2 tablespoons almonds, toasted

Steps:

  • Mix dressing ingredients together.
  • Lay out the 2 wraps and spread 1 tablespoon of the dressing on over one side of each wrap.
  • Place the baby greens on the spread dressing. Top with red onions, line the cucumbers across the wrap. Mix the dressing into the salmon. Spread the salmon along side the cucumbers. Place the avocado slices along the salmon if using. Sprinkle the almonds over the salmon. Roll up tightly the tortillas be sure to roll so the cucumbers are all though the rolls. Slice each wrap into 8 slices and place cut side up.

SMOKED SALMON CREAM CHEESE ROLL



Smoked Salmon Cream Cheese Roll image

Delicious appetizer!! The spices used in this can be changed to suit your taste, I have used just Dill weed at times, but I do like a little bite in it. Chill time 2 hours.

Provided by Derf2440

Categories     Lunch/Snacks

Time 15m

Yield 24 slices

Number Of Ingredients 9

8 ounces cream cheese, softened
2 teaspoons fresh lemon juice
1 tablespoon lemon zest
1 garlic clove, smashed
1 tablespoon onion, finely chopped
1/4 teaspoon spanish paprika, dried
1/4 teaspoon lemongrass and chili spice mix (Hot, more if you wish)
1 tablespoon parsley, finely chopped
8 -10 ounces thinly sliced smoked salmon

Steps:

  • In a food processor or blender, (or use an electric beater), combine cheese, lemon juice, lemon zest, garlic,onion, paprika, parsley and Lemongrass/chili.
  • Process until combined and smooth.
  • Spoon onto a piece of plastic wrap and shape into a 6 inch roll.
  • Wrap salmon slices around cheese roll to cover, except ends.
  • Roll to press salmon to cheese.
  • Wrap tightly in new piece of plastic wrap and chill for at least 2 hours.
  • Cut roll into 1/4 inch slices, serve on crackers or pieces of bagel.
  • (If Lemongrass& Chilli is not available, (I was lucky enough to have a lovely person send me some from New Zealand, wonderful stuff!), use your favourite Hot spice.).
  • An alternate way to do these, works well.
  • Use unsliced, home smoked salmon, broken into small pieces and add to the mix after processing, so that there are little lumps of the smoked salmon. Roll in the plastic wrap and freeze until using. Then wrap very thin slices around roll after defrosting.
  • You could even freeze the rolls without any salmon after wrapping and wrap with the slices of salmon when serving.

SALMON CRESCENT ROLLS



Salmon Crescent Rolls image

These salmon crescents are delicious, quick, and easy. This recipe combines the spices from the few salmon melt, salmon patty, and salmon loaf recipes I could find. I hope you enjoy it as much as my husband and I do.

Provided by Ace

Categories     Appetizers and Snacks     Seafood

Time 25m

Yield 16

Number Of Ingredients 11

1 (14.5 ounce) can salmon, drained
1 cup shredded Cheddar cheese
1 large egg
1 tablespoon spicy brown mustard
1 tablespoon mayonnaise
1 tablespoon chopped fresh chives
2 teaspoons seafood seasoning (such as Old Bay®)
1 teaspoon dried minced onion
1 teaspoon crushed red pepper
2 (8 ounce) cans refrigerated reduced-fat crescent rolls (such as Pillsbury®)
1 serving olive oil cooking spray

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.

Nutrition Facts : Calories 207.5 calories, Carbohydrate 12.7 g, Cholesterol 39.1 mg, Fat 12.6 g, Fiber 0.1 g, Protein 12.2 g, SaturatedFat 5.8 g, Sodium 497.6 mg, Sugar 2.2 g

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