Best Cucumber Roll With Salmon Roe Recipes
CUCUMBER ROLLS
The fresh flavors of cucumber and smoked salmon are delicious, but it's the presentation here that will stop guests in their tracks. There's no cooking with these beauties. Just assemble and watch them disappear! -Heidi Hall, North St. Paul, Minnesota
Provided by Taste of Home
Categories Appetizers
Time 25m
Yield 1 dozen.
Number Of Ingredients 9
Steps:
- In a small bowl, combine the cream cheese, horseradish, garlic powder and curry; set aside., With a vegetable peeler or metal cheese slicer, cut 12 very thin slices down the length of the cucumber; pat dry. Spread about 1 teaspoon cream cheese mixture down the center of each cucumber slice. Roll up., Arrange salmon on top of rolls; sprinkle lightly with salt and pepper. Garnish with chives.
Nutrition Facts : Calories 41 calories, Fat 3g fat (2g saturated fat), Cholesterol 11mg cholesterol, Sodium 78mg sodium, Carbohydrate 1g carbohydrate (1g sugars, Fiber 0 fiber), Protein 1g protein. Diabetic Exchanges
SMOKED-SALMON AND CUCUMBER ROLLS
Categories No-Cook Cocktail Party Horseradish Cream Cheese Salmon Cucumber Chive Gourmet
Yield Makes 56 hors d'oeuvres
Number Of Ingredients 6
Steps:
- Quarter cucumber lengthwise, cutting off and discarding rounded ends. Stir together cream cheese, chives, horseradish, salt, and pepper to taste until combined well.
- Pat cucumber dry. Arrange enough salmon to completely wrap 1 cucumber quarter in 1 layer on a sheet of plastic wrap, then spread with a thin layer of cream cheese mixture. Wrap coated salmon around cucumber quarter to cover completely, pressing gently to help it adhere. Repeat with remaining cucumber quarters. (You may have leftover salmon.) Cut rolls crosswise into 3/4-inch pieces.
KAPPAMAKI (HOSOMAKI) CUCUMBER ROLLS
Hosomaki or "think roll" is a traditional style of roll found in Japan. It often has a single ingredient inside, but may have a combination, such as hamachi (yellowtail) and scallions, or umeboshi (pickled apricot, sometimes called pickled plum) and shiso (perilla) leaves. I love the simplicity of these rolls as each individual ingredient can be tasted but the flavors of the tart seasoned rice, the nori and the fish or vegetable blend are perfectly balanced. Spreading a little wasabi over the rice gives it a fun kick of spice!
Provided by Food Network
Categories appetizer
Time 25m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Seed the cucumber and cut into sticks that are 1/8 inch wide and 7 1/2 inches long.
- Lay a half nori sheet textured-side up (smooth/shiny-side down) on a cutting board with one of the longer sides closest to you. Lightly moisten your fingers with ice water and gently spread 1/2 cup of the prepared sushi rice evenly over the nori, leaving a 1/2-inch strip without rice at the far (long) edge. Carefully place the nori, rice-side up, onto a makisu (sushi rolling mat) wrapped in plastic wrap. If you like, add a small swipe of wasabi lengthwise down the rice or sprinkle with toasted sesame seeds.
- Place 3 to 4 cucumber strips lengthwise in the center of the sheet. Use your thumbs to lift the edge of the makisu closest to you and roll the sheet inside the makisu until the edge meets the rice. Make sure you leave the edge of the nori without rice exposed.
- Lift the edge of the makisu off the sushi roll and continue rolling the sushi roll over until the seam is on the bottom. The nori strip without rice should seal the outside of the sushi roll. If it doesn't, dip one finger in the ice water and swipe a very small amount of water along the bare strip of nori and let the roll sit on the seam for a few seconds.
- Slice the roll into 6 even pieces. Repeat with the remaining ingredients, making 4 rolls. Sprinkle with sesame seeds to garnish. Serve with soy sauce, pickled ginger and wasabi if desired.
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