Smoked Salmon Spring Rolls Recipe

August 12, 2021 at 7:19 pm · Filed under Appetizers-Hors d’Oeuvre, Fish-Seafood-Caviar, Recipes, The Nibble

Our friends at Petrossian shared with us this delightful recipe for smoked salmon summer rolls. They are as much a treat for the eye as for the palate (photo #1).

Petrossian calls them maki, the Japanese word for roll; but they are more correctly namu harumaki that are sliced in the manner of sushi maki.

The difference is in the wrapper.

Conventional sushi maki are wrapped in nori seaweed or thinly peeled cucumber wrap (naruto maki).

Namu harumaki, namu meaning raw and haru meaning spring, are Japanese spring rolls made with rice paper. In Vietnam, rice paper-wrapped rolls are called summer rolls (their spring rolls are fried).

Regular harumaki are made with wheat crêpes and are fried, similar to the more familiar Chinese egg rolls.

Petrossian created the rolls with their smoked salmon carpaccio (photo #2). And they make the rolls pretty with edible flowers.

The rolls are accompanied by a sesame oil vinaigrette for dipping. See recipe variations below.

This is a lovely appetizer to serve with a cocktail, glass of wine or sake, or as a first course.

RECIPE: SMOKED SALMON SPRING ROLLS

Prep time is 45 minutes. Rest time is 30 minutes

Ingredients

500g of Petrossian Smoked Salmon Carpaccio (photo #2—substitute conventional smoked salmon, sliced thin)

1 raw red beet (photo #4)

½ black radish (photo #3—substitute red radish*)

2 ripe avocados

Edible flowers and optional cilantro leaves

8 to 10 sheets of rice paper (photo #5)

Optional garnish: snipped dill, tarragon leaves

For The Vinaigrette Dipping Sauce

⅓ cup of rice vinegar

⅔ cup of sesame oil

Squeeze of lemon juice

Preparation

1. SLICE the beet and black radish into sticks. Cut the smoked salmon into ½ inch wide slices. Slice the avocado into thin slices.

2. DIP the sheets of rice paper one by one into warm water. Once wet, place on a clean, flat kitchen towel. At the bottom of each sheet, lay a few edible flowers and cilantro leaves, a few slices of beet and radish, smoked salmon and finally the sliced avocado.

3. FOLD the left and right sides of the rice paper inwards, and roll the spring roll up, squeezing tightly. Let sit in the refrigerator for 30 minutes uncovered. While the rolls are resting…

4. MAKE the vinaigrette. Mix the ingredients in a small bowl. When ready to serve…

5. SLICE the spring rolls into pieces of the same size. Serve alongside the vinaigarette. Garnish the plate with a few edible flowers and/or snipped herbs.

RECIPE VARIATIONS

If you don’t want (or can’t get) the flowers, substitute dill and/or cilantro leaves, and perhaps some pomegranate arils.

If you prefer, substitute smoked salmon for raw salmon.

If you don’t have rice vinegar and sesame oil for the vinaigrette, substitute ponzu sauce or straight soy sauce. You can perk up the soy sauce with lemon or lime juice and/or zest.

> THE DIFFERENT TYPES OF SUSHI

> SPRING ROLLS VS. SUMMER ROLLS VS. EGG ROLLS

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*The black radish (Raphanus sativus)—white flesh with a sooty-colored skin—is the oldest cultivated of all radishes. Its cultivation precedes the building of the pyramids in Egypt.

It was commonly grown in the United States in the 1800s, as a winter crop, but dropped from favor in the 1900s, appearing mostly in farmers markets. black radish is grown as a winter crop.

The flavor varies from mild to spicy, like red radishes, to almost as hot as horseradish. The texture is crisp but it is much tougher than other radishes.

All radishes are members of the Brassicaceae plant family that includes the cruciferous vegetables, nutritional powerhouses packed with potent, cancer-fighting phytonutrients (antioxidants).

They include arugula, bok choy, broccoli, Brussels sprouts, cabbage, cauliflower, horseradish/wasabi, kale, kohlrabi, mustard, radish, rapeseed/canola, rapini, rutabaga and turnips, among others.