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Appetizer: Geisha Salmon Rolls

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Joined: Dec 14, 2005


Posted to Thread #10448 at 9:59 pm on Apr 20, 2008

Geisha Salmon Rolls Makes 20 rolls

Preparation time 20 minutes
Refrigeration Time 4 hours

1/2 (8 oz) 227 g pkg spreadable cream cheese
2 tbsp (30 mL) chopped chives
1/2 very ripe avocado, peeled
2 tsp (10 mL) lime juice
150 g pkg wild smoked salmon, about 12 slices
2 tbs (30 mL) sesame seeds (optional)
rice chips, rice crackers or thin cucumber slices (optional)

1.In a bowl, stir cream cheese with chives. Add avocado and lime juice. Using a fork, mash until mixed. Lay a large sheet of plastic wrap on counter. Arrange 6 salmon slices in centre, overlapping slightly, to form a rectangle. Spread half of avocado mixture over salmon almost to edges.

2.Starting from long edge, gently roll salmon, lifting plastic to help form a log. Don't wrap plastic into roll. Sprinkle with half of sesame seeds, rolling to coat. Wrap in plastic. Twist ends to tighten roll. Repeat with more plastic wrap and remaining ingredients. Refrigerate until firm, 4 hours or overnight. With a sharp knife, gently slice into thick rounds. Serve on rice chips.

Nutrients per 2 rolls
3.8 g protein
6.1 g fat
1.2 g carbohydrates
0.5 g fibre
0.4 mg iron
12 mg calcium
152 mg sodium
74 calories

First published in Chatelaine's 03/2006 issue. Rogers Media Publishing Inc.

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