Smoked salmon & asian cucumber salad rolls
40 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cucumber (preferably | |
Directions
: For Asian Cucumber Salad: : English) peeled,
: seeded if necessary and cut : into 2"
: julienne strips
¼ c seasoned rice vinegar
½ ts Asian sesame oil
2 ts finely grated, peeled fresh : ginger
2 TB sesame seeds, toasted
: lightly -- cooled
¼ c finely chopped scallions : pinch sugar -- if desired : Salt and freshly ground : white pepper -- to
: taste
: Toasted white and black : sesame seeds -- for
: garnish
: For the salmon rolls: 12 oz smoked salmon, sliced paper : thin
: Asian cucumber salad In a bowl toss cucumber julienne with remaining ingredients and season with salt and pepper. Chill at least 15 minutes and up to 1 hour.
Trim the smoked salmon slices to form about 40 strips approximately 2x4-inches each. Lay a bundle of cucumber strips (shake off excess dressing) at one end and roll up securely. Place seam side down on a tray, cover tightly with plastic wrap and refrigerate until ready to serve. Garnish with sesame seeds. Yield: About 40 rolls Recipe By : COOKING LIVE SHOW #CL8742 From: "Jon And Angele Freeman" <jfreemadate: Sun, 20 Oct 1996 13:18:50 ~0500
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