Asian Cucumber Salmon Rolls
Entertaining can be quite stressful! We have to plan the menu and when we know what we’ll be serving then we need wines to pair with it. There are also other little details we have to look after such as music, flowers, etc.
For our menu, appetizers play an important part because they set the tone for our dinner. Depending on how formal it will be bouchés, canapés or even hors d’oeuvres might be served before sitting down at the dining table. These can also turn into an appetizer just like this one… my Asian Cucumber Salmon Rolls!
This is one of my go-to recipes. They are quick and very easy to make. These little guys are fresh and light, perfect to serve for any occasion. I use a mix of Asian ingredients which gives a tasty flare to this dish, making it slightly “zippy”.
I also use another great Asian ingredient… Pickled Ginger. A few months ago, I shared how to make this delicious condiment without using any commercial food coloring which to me, is the best way to go.
The key to these Asian Cucumber Salmon Rolls is to have everything thinly sliced! The use of a mandolin is necessary for making this recipe. Depending on the size of your cuke and how thick you slice it, you should get between 8 to 10 slices per quarter section. The ingredient amounts and how many you’ll end up with is not set in stone… it might vary.
I like to serve these hors d’oeuvres all year round including the Holidays. They make a beautiful presentation and are so flavorful. Don’t stress yourself trying to figure out what to make as an hors d’oeuvre and serve these amazing Asian Cucumber Salmon Rolls…
Bon Appétit!
Check out these amazingly delicious appetizer recipes to serve at your next party…
– Sardine Cups
– Crab Artichoke Pepper Dip
– Tuna Tataki with Avocado Slaw
– Clams Casino
– Oysters Rockefeller
– Scallop Pineapple Ceviche
and for even more appetizer recipes, click on this link… Recipe Category • Appetizers
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Asian Cucumber Salmon Rolls
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Ingredients
- 4 tbsp. kewpie Japanese mayonnaise
- 1/4 tsp. wasabi paste, or to taste
- 1 tsp. fresh chopped dill, plus more for garnish tips & tricks
- 1/2 large English cucumber, washed and thinly sliced
- 8 1/2 ounces (250 g) smoked salmon lox or as needed, thinly sliced
- 40 small pieces pickled ginger see Recipe
Directions
- In a small bowl, combine mayo and wasabi paste. Stir well before adding 1 tsp. dill; mix well and set aside.
- Leaving the skin on, cut cucumber in half across and then each half lengthwise. Using a mandolin, slice the cucumber as thin as possible.
- Add a thin slice of smoked salmon, slightly smaller than the cucumber and place it on top. Spread a thin layer of dressing on the fish before adding a couple pieces of pickled ginger at one end.
- Roll up the cucumber, starting on the pickled ginger end, and transfer to a serving plate. Garnish with fresh dill sprigs and serve immediately (*see footnote).
Notes
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