Asparagus and salmon rolls

3

PREP TIME

20 min

Makes

24 Appetizers

* PLUS Cooking time: 2 minutes
Asparagus and salmon rolls

James Tse

A riff on Asian salad rolls, these slim parcels of asparagus and smoked salmon are easier to make than you might think.


Ingredients

  • 2 bunches asparagus
  • 1 lemon
  • 2 tbsp mayonnaise or sour cream
  • 1 tsp Dijon mustard
  • 2 tbsp white-wine vinegar
  • 1 tbsp olive oil
  • salt
  • granulated sugar
  • 1 finely chopped shallot
  • 1 tbsp capers
  • 200-g pkg smoked salmon
  • 1 bunch fresh chive
  • 12 rice-paper round

Instructions

  • Partially fill a large frying pan with water and bring to a boil over high heat. Snap tough ends from asparagus and discard. Boil asparagus until tender-crisp, about 2 min. Drain and rinse under cold running water to stop cooking. Pat dry with paper towel. Squeeze 2 tbsp (30 mL) juice from lemon. Place 1 tbsp (15 mL) in a small bowl, then stir in mayo and Dijon.
  • For dipping sauce, pour remaining 1 tbsp (15 mL) lemon juice into a small bowl. Stir in vinegar, oil, salt and sugar until dissolved. Add shallot and capers.
  • Lay a damp kitchen towel on counter. Fill a medium-sized bowl or pie plate with lukewarm water and place beside towel. Line up smoked salmon, mayo mixture, asparagus and chives near towel. Dip 1 rice-paper round at a time into water and leave until very pliable, about 30 seconds. Gently lay wet round on towel. Tear a slice of salmon in half and place along the bottom third of round. Spread a scant tsp (4 mL) of mayo mixture over salmon. Lay 4 asparagus spears on salmon. Top with 4 or 5 chives.
  • Lift rice-paper edge closest to you up and over filling, then roll tightly toward the centre. When you reach the centre, fold in sides. Continue rolling to form a log. To seal, dip a finger in water and rub over seam. Set roll, seam-side down, on a platter. Repeat with remaining ingredients. If rice-paper rounds curl before being soaked, don’t worry. As soaking water cools, replace with lukewarm water. Serve right away or cover and refrigerate up to 4 hours. Slice rolls in half diagonally and serve with caper sauce for dipping.

Nutrition (per serving)

  • Calories
  • 38,
  • Protein
  • 2 g,
  • Carbohydrates
  • 3 g,
  • Fat
  • 2 g,
  • Sodium
  • 89 mg.