Several years ago people on the forum contributed some very good recipes.
This one I came across which called for 'candied ginger.' I have used candied ginger frequently over the years in sushi rolls but it is sometimes hard to find. To my surprise, I found a package at "Winners" in their checkout line.
Smoked-Salmon Roll with Candied Ginger
1 oz candied Australian (?) ginger
4 oz cream cheese, softened (1/2 cup) or 1/2 of the package
2 oz unsalted butter, softened (salted is just fine) - 1/4 cup
1 oz toasted pistachio nuts, pules in a food processor (who cares)
chopped fresh chives
3/4 of a pound (one of those frozen packages) thinly-sliced salmon.
Combine all ingredients [U]except[U][smoked salmon and chives. Duh. You put this mixture in a pastry bag or, if like, me thin it out with a tablespoon of cream and put in a little dish.... spreading consistency. Take the salmon slices (thawed by now right?) and place them overlapping on your cutting board. Then you carefully spread the cream cheese spread over top. Then you simply roll it up and refrigerate the roll overnight (or minimum a few hours). Next day you slice.
Magnificent.
(I double up on the ginger because I LOVE ginger.)
This one I came across which called for 'candied ginger.' I have used candied ginger frequently over the years in sushi rolls but it is sometimes hard to find. To my surprise, I found a package at "Winners" in their checkout line.
Smoked-Salmon Roll with Candied Ginger
1 oz candied Australian (?) ginger
4 oz cream cheese, softened (1/2 cup) or 1/2 of the package
2 oz unsalted butter, softened (salted is just fine) - 1/4 cup
1 oz toasted pistachio nuts, pules in a food processor (who cares)
chopped fresh chives
3/4 of a pound (one of those frozen packages) thinly-sliced salmon.
Combine all ingredients [U]except[U][smoked salmon and chives. Duh. You put this mixture in a pastry bag or, if like, me thin it out with a tablespoon of cream and put in a little dish.... spreading consistency. Take the salmon slices (thawed by now right?) and place them overlapping on your cutting board. Then you carefully spread the cream cheese spread over top. Then you simply roll it up and refrigerate the roll overnight (or minimum a few hours). Next day you slice.
Magnificent.
(I double up on the ginger because I LOVE ginger.)
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