Smoked salmon and asian cucumber salad rolls
40 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Cucumber (preferably English) peeled, seeded if necessary and cut into 2\" julienne strips | |
| ¼ | cup | Seasoned rice vinegar |
| ½ | teaspoon | Asian sesame oil |
| 2 | teaspoons | Finely grated, peeled fresh ginger |
| 2 | tablespoons | Sesame seeds, toasted lightly; cooled |
| ¼ | cup | Finely chopped scallions |
| 1 | Pinch sugar; if desired | |
| Salt and freshly ground white pepper; to taste | ||
| Toasted white and black sesame seeds; for garnish | ||
| 12 | ounces | Smoked salmon, sliced paper thin |
| Asian cucumber salad | ||
Directions
ASIAN CUCUMBER SALAD
SALMON ROLLS
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 Posted to MC-Recipe Digest V1 #252 Date: Sun, 20 Oct 1996 13:18:50 -0500 From: "Jon and Angele Freeman" <jfreeman@...>
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