Smoked Salmon and Nori Rolls
Smoked salmon is perennially popular. This presentation of Smoked Salmon and Nori Rolls is a more modern way of serving it. Seaweed can be bought in most supermarkets and also at Asian food stores.
Makes: Approximately 20
Preparation time: 15 minutes
a few drops sesame oil and/or a little chopped dill
250 g (8 3/4 oz) tub cream cheese
200 g (8 oz) smoked salmon
- Mix the dill or sesame oil (or both) through the cream cheese.
- Cut the salmon into rectangles (two or three from each slice, depending on size) and put a little of cream cheese mixture into the middle of each piece.
- Tuck under the ends and roll to form a neat parcel.
- Cut seaweed in strips and soak briefly in water.
- Roll around the middle of each salmon roll.
- These rolls will keep for a couple of days in the fridge or if you really must, they can be frozen.
Wine: Sparkling wine works well here, especially a rose or else try a chardonnay.
Recipe from Lyndey Milan, The Best Collection (New Holland 2009, 2013)
Nori can be used to wrap many things. See Crocodile Nori Tempura Cigar from Lyndey Milan’s Taste of Australia