This recipe is definitely on the other end of the scale from “simple”, however it still qualifies for “awesome”. Think of these Smoked Salmon Rolls as a dinner party plate – since the prep and planning required disqualifies them from the “easy weeknight dinner” category.
The long description, as if you are presenting these to your guests, is: Smoked Salmon Rolls with Avocado, Cucumber and Red Onions and a Lemon-Chive Butter. That’s a little longer than the title field for a blog post, however.
So how did this little dish originate? Well, we were pulling together a nice post-holiday dinner recently that would need to be largely fish and vegetables, as one of the attendees is a vegetarian. One of my go-to books for ideas in this area is Charlie Trotter’s The Kitchen Sessions. His section on salmon gave me some great ideas for this plate.
This is a dish that you can, and should, make ahead of time. The rolls need time to set and flavors need time to develop. In fact, the butter, oil and pickles could all be done at least a day ahead of time.
Now let’s dig into the key components before we move on to assembling the final product.
Everything you’ll read here makes about 6 rolls, each of which I was about to slice off 2 nice sized pieces. That meant 3 plates of 4 pieces. If you’re serving a party of 6, double up. The trim on the ends that didn’t hold together was chopped up and made a nice dip with crackers the next day.
Lemon and Chive Compound Butter
Garlic & Chive Oil
This isn’t a required part of the dish, but it makes great presentation, and it’s pretty tasty on the salmon. Put these ingredients in your food processor (or mini-chopper) and process for about 20-30 seconds. The longer you let the chives steep in the oil, the darker it will be. Let this mixture sit in the fridge as long as possible. Sometime before you plate the dish, pass this through a cheesecloth to extract just the colored oil. I took what you see in the measuring cup and poured it into a small squirt bottle (like the kind you’d fill with mustard for a picnic) to make it easy to put on the plate
Pickled Cucumbers and Red Onions
This isn’t a full-on pickle like my refrigerator quick pickles, but there’s enough acidity that it’s an acceptable adjective to use. You also get some sweet and some hot here, which is really helpful to cut through all of the rich, fatty flavors in the dish.
I’t made by putting rice wine vinegar, sugar, cilantro and splash of soy into a small sauce pan and bringing it to a boil. Reduce the heat and simmer for about 5 minutes. Once the mixture has cooled, pour into a separate dish and marinade the cucumbers and red onions. You’ll want to do this for at least 30 minutes to properly “quick pickle” the vegetables.
Preparing the Smoked Salmon Rolls
Here’s where it really gets fun. This is another one of those things you’ll want to do a few hours ahead of time as the rolls need time in the fridge to “set” before you try to slice them.
I started with an 8oz package of smoked salmon. In my head, I was visualizing that I’d open the package and there would be nice long strips ready to roll….not so much. Each piece was about 2″ wide and 5″ in length, about half of what I needed to do the rolls. As you can see in the picture, I pressed a few pieces on top of each other to get a strip that was about 7″ – 10″ in length.
Featured on: HellaWella, April 2013 – 15 Irresistible Recipes for the Avocado Obsessed
Make carb-free Smoked Salmon Rolls with an herbed compound butter, pickled red onions, cucumber and avocado.
- 4 Tablespoons Unsalted Butter Room Temperature
- 1 Tablespoon Chives Chopped
- 1 Teaspoon Lemon Juice
- 1 Tablespoon Shallots Finely Minced
- 1/4 Cup Chives Chopped
- 2 Cloves Garlic
- 1/3 Cup Extra Virgin Olive Oil
- 1/2 Cup Rice Wine Vinegar
- 1/3 Cup Sugar
- 1 Tablespoon Cilantro
- 1 Pinch Crushed Red Pepper
- 1/4 Teaspoon Soy Sauce
- 1 Small Japanese Seedless Cucumber
- 1/2 Medium Red Onion Thinly Sliced
- 8 Ounce Package of Smoked Salmon No Flavorings
- 1 Avocado Sliced
Mash the softened room temperature butter with a fork and fold in the chives, lemon juice and shallots.
Pour the Extra Virgin Olive Oil into a food processor along with the garlic and chives. Process for 20-30 seconds
Place this off to the side. The longer it rests, the stronger the flavors will be. Just before using, strain through a cheesecloth
Put the Rice Wine Vinegar, Sugar, Cilantro, Crushed Red Pepper and Soy Sauce in a saucepan and bring to a boil, stirring constantly
As soon as it boils, reduce to a simmer for 5 minutes. Pour to a separate dish and allow it to cool
Cut the cucumber into slices that are about 3 inches long
When it has cooled, marinate the cucumber and red onion for at least 30 minutes before using
Press a few pieces of the smoked salmon together to form a long strip that's 7 to 10 inches long and 2 to 3 inches wide
Gently spread about 1 tablespoon of the compound butter with your fingers along the length of the salmon piece
Near the bottom, place a slice of avocado, a few slices of red onion and a few strips of cucumber and then carefully roll it forward
Put each roll onto a plate, cover and let them rest in the refrigerator for about 4 hours before serving to let them set.
When you are ready to serve, finely chop the remaining cucumber and red onions for a plate garnish and drizzle with the chive oil