Recipe of Award-winning Salmon roll

Salmon roll. For the sushi roll: On a sushi mat lay down the nori. Spread the sushi rice over the nori in an even layer. Spread mixture on salmon slices and season with black pepper.

Prepare the biscuit dough as per package. Drain the salmon, flake and add juice, onions and mayonnaise. In the early days of sushi, having actual rolls was very rare.

Hey everyone, it is Drew, welcome to our recipe page. Today, we're going to prepare a special dish, salmon roll. One of my favorites food recipes. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.

Salmon roll is one of the most favored of current trending meals in the world. It is simple, it is fast, it tastes delicious. It is appreciated by millions daily. They're nice and they look fantastic. Salmon roll is something that I have loved my entire life.

For the sushi roll: On a sushi mat lay down the nori. Spread the sushi rice over the nori in an even layer. Spread mixture on salmon slices and season with black pepper.

To begin with this recipe, we have to first prepare a few ingredients. You can have salmon roll using 3 ingredients and 4 steps. Here is how you can achieve it.

The ingredients needed to make Salmon roll:

1. {Make ready 1 sheet of mille fulle pastry.
2. {Get 300 grams of smoked salmon (in filets).
3. {Take of Cream cheese.

When they did start creating sushi rolls, they were hosomaki. This is considered to be one of the most traditional styles of sushi maki (rolls). In this post, I will be making a Salmon Roll in the hosomaki style. Unwrap each roll from the cling wrap.

Instructions to make Salmon roll:

1. When the cheese is soft, spread it over the pastry sheet. Pre-heat over to 200°C..
2. Put one by one the filets of salmon over it and roll one side of the pastry until the middle and then the other side..
3. Carefully cut it (1cm wide or so) and lay them on an oven tray cover with baking paper..
4. Bake for 20min. or until golden brown..

Trim a small amount from each end, so that you have a nice edge. Starting at the long side closest to you and using the plastic wrap as an aid, gently roll up the salmon to enclose the filling. Gently press the roll together at the seams. Transfer the roll to a cutting board. To make the filling for this classic New England sandwich, we're pan-searing salmon fillets, then flaking them into pieces and combining them with celery, fresh chives, creamy mayonnaise and Dijon mustard.

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