Smoked Salmon and Cucumber Philadelphia Rolls
1.2g
Net Carbs
5.8g
Protein
5.2g
Fat
1.1g
Fiber
92
Calories
Cooking tip: We really like Scottish cured smoked salmon for this recipe, which provides the perfect smokey flavor with the ideal salmon lox texture and thin slices. If you make the rolls as instructed, the pieces of salmon roll are 2-3 bites each. If you choose, you can cut the roll into shorter portions, just be aware that the nutritional content of each roll will change, so be sure to calculate and keep track as needed.
Ingredients:
- 3 sheets roasted sesame seaweed snack Annie Chun's
- 1 teaspoon lemon zest USDA
- 2 tablespoons fresh scallions, tops & bulb, chopped USDA
- 8 ounces smoked salmon lox FNDDS
- 2 tablespoons dried sesame seeds, whole USDA
- 1/2 cup slouse fresh cucumber, with skin USDA
- 1/2 cup whipped cream cheese USDA
- 1/2 ea fresh avocado USDA
Directions:
- Set a 1 ½-foot long piece of plastic wrap on a counter.
- In a small bowl, crumble seaweed snack into very small pieces. Add 1 tablespoon white sesame seeds and 1 tablespoon black sesame seeds, mixing until evenly distributed. Sprinkle evenly across the plastic wrap in a 7-inch by 12-inch rectangle shape.
- Layer thin salmon slices over the seaweed and sesame, overlapping each piece slightly, to form a roughly 7-inch by 12-inch rectangle.
- In a small bowl, combine whipped cream cheese, thinly sliced scallions and lemon zest. Gently spread in a thin layer over the salmon, leaving ½-inch edge of salmon on all sides.
- Toward one long edge of the cream cheese, arrange cucumber matchsticks, about 4 matchsticks deep to form a row along the 12 inches of salmon. Place thinly sliced avocado evenly over the cucumber. Using the plastic wrap to help, gently roll the salmon over the vegetables, starting with the end with the vegetables, making a fairly tight roll without displacing the salmon. Wrap the rolled salmon in the plastic wrap and place in the freezer for about 15 minutes to set and make slicing easier.
- Remove the salmon roll from the freezer, take off the plastic wrap, and slice into 9 roughly even pieces, each about 1 1/3-inches long. Place on a platter and serve while cold. One piece (1/9 of the roll) is one serving.
