Smoked Salmon Rolls

2 tsp

6 oz 212 tsp to taste to taste

125 g 250 g 150 g 90 g 700 g 15 g 10 mL 175 g 12 mL to taste to taste



Carrot, cut brunoise

Celery, cut brunoise

Cooked shrimp


Bean sprouts


Lemon zest


Worcestershire sauce



1. Quickly blanch the carrot and celery in boiling salted water.

2. Finely chop the cooked shrimp and crab.

3. Blanch the bean sprouts.

4. Spread the blanched vegetables on paper towels to remove as much excess moisture as possible.

5. Mix together the vegetables, the crab, shrimp, chives, lemon zest, and mayonnaise. Mix in the Worcestershire sauce. Season to taste.

1 lb 4 oz as needed

600 g as needed

Smoked salmon

(about 14 slices, 112 oz or 40-50 g each) Oriental Vinaigrette (p. 725)

Place 2 slices of smoked salmon slightly overlapping each other on plastic film. Place some of the filling on top, roll, and twist the ends tightly so that the filling holds. When ready to serve, cut to desired length and remove the plastic. To serve as hors d'oeuvres, pass with picks and with Oriental Vinaigrette as dipping sauce.

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