Smoked Salmon Lettuce Rolls With Avocado And Tahini Recipes

SMOKEY SALMON LETTUCE WRAPS

Steps:

• Lay lettuce leaves on a plate and evenly spread the insides with cream cheese, 1 teaspoon each. Sprinkle with lemon pepper seasoning and top with smoked salmon.
• Top the salmon with onion. Equally distribute cucumber slices among the lettuce leaves. Evenly top with sun-dried tomatoes.
• Wrap 'em up and devour!

SMOKED SALMON AND AVOCADO TIER

Steps:

• Place a 3-inch ring mold on a plate. Layer 2 to 3 pieces of salmon in the mold. Sprinkle salt and pepper over salmon. Sprinkle a little Champagne vinaigrette over the salmon and top with croutons. Peel and slice the avocados into 1/4-inch cubes. Squeeze lemon juice over avocado to avoid discoloration; this will also compliment the flavors of the dish. Add a little wasabi to the avocados and gently toss. Place 3 to 4 slices of the avocado on top of the salmon. Repeat the layers 1 more time. Remove the ring mold and garnish the top with a small piece of chive. Repeat to make a total of 4 tiers.

SMOKED SALMON AND AVOCADO WRAPS

Steps:

• Mix together the avocado, dill, mayonnaise, mustard and lemon juice until all combined.
• Lay down 1 piece of mountain bread and smear with the avocado mixture, then top with the smoked salmon and shredded carrot and top off with the lettuce and then roll up the mountain bread nice and tight, wrap firmly with cling wrap and place in the fridge (overnight is great), cut into slices and serve.

SMOKED SALMON AND AVOCADO WRAPS

Steps:

• Warm the tortillas in a dry frying pan until they puff up and brown slightly.
• Arrange slices of smoked salmon, avocado, lettuce and watercress on the breads.
• Grind black pepper over top, drizzle with lime juice and top with a spoonful of yogurt.
• Sprinkle dill over the ingredients.
• Roll up the tortillas tightly, cut in half and serve.

SPICY CRUNCHY SALMON ROLL WITH AVOCADO

Steps:

• Rinse rice in a strainer until the water runs clear. Drain.
• Combine rice and 1 1/2 cups water in a saucepan over medium-high heat; bring to a boil. Reduce heat to low, cover, and cook for 20 minutes.
• While the rice is cooking, combine vinegar, sugar, and salt in a small saucepan over medium heat. Cook and stir until sugar dissolves. Remove from the heat and let cool.
• When the rice is finished cooking, remove from the heat and stir in the vinegar mixture. Allow rice to cool completely, about 30 minutes.
• Place nori sheets on a work surface. Divide rice evenly between the sheets, then use a rice paddle to spread and flatten it out to the edges. Flip sheets so rice is facing down.
• Arrange avocado slices in a strip down the middle of each sheet. Layer with 1 1/2 cream cheese strips, 1 tablespoon panko, and 1 cucumber strip. Roll each sheet carefully, but tightly, around the fillings.
• Place thin layers of salmon on top of the rolls, then add masago and drizzle with hoisin and Sriracha mayonnaise. Sprinkle black and white sesame seeds over top. Slice each roll into 8 pieces.