Salmon Tilapia Nori Roulade with Tahini Sauce Recipe

Posted on 31st of August, 2011 by Lévana

Don’t let the multiple steps daunt you: They are quick and simple, and the end result is a fun and professional-looking coil, perfect for a first course or as hors d’oeuvre.  You could just as easily make them with 2 colors meat, like ground turkey and ground beef.

Not only was it fun to make, with the black nori outlining the coil, but I had some leftover ground salmon, which I used to make burgers, with absolutely nothing on: Shape, sear, and eat, alone or with your favorite toppings!

This recipe is excerpted from my new Cookbook, The Whole Foods Kosher Kitchen: Glorious Meals Pure and Simple.

Ingredients:

2 eggs

¼ cup olive oil

1 medium onion, cut in chunks

Peel of 2 lemons

Ground pepper to taste

¼ teaspoon nutmeg

1½ pounds ground salmon (use the food processor)

1½ pounds ground tilapia (use the food processor)

12 sheets nori, you might need a couple more

Instructions:

Put water to boil in a large pot, then keep the flame on medium.

In a food processor, grind the first set of ingredients to a very smooth paste. Divide the mixture in two. Mix the first half with the tilapia in a bowl, and the second half with the salmon in another bowl, combining each mixture thoroughly by hand.

Lay out a large rectangle of plastic wrap over a bamboo mat. Place a sheet of nori on top. Spread a thin layer of the Tilapia mixture neatly over the whole surface of the nori. Top neatly with a second nori leaf. Top with a thin layer of the salmon mixture. Roll tightly, using the mat as a guide. Secure the rolls with twisters. Repeat with the remaining sheets and meat mixtures. Lower the logs gently in the water and poach about 15 minutes, or a little longer, until the rolls feel firm to the touch. Take them out with tongs and let them cool. Chill the rolls completely. Unwrap the rolls and slice with a serrated knife. Serve chilled, alone or with Tahini Dressing (recipe follows) Makes 8 servings.

Tahini Dressing:
You will love the ethnic twist in this dressing. Any excuse to use tahini (sesame paste)! It will perk up countless simple fish, poultry, and burger dishes.

Ingredients:

¾ cup tahini (sesame paste)

4 large cloves garlic

1 cup water

½ cup fresh lemon juice

Salt and pepper to taste

Bottled hot sauce to taste

1 tablespoon ground cumin

Instructions:

Blend the tahini, garlic, and water in a blender or food processor until smooth. Add all remaining ingredients and blend until smooth. Makes about 2 cups. Store refrigerated in a glass jar.

Filed under: Dairy-Free Recipes, Fish Recipes, Gluten Free Recipes, Kosher Fish Recipes, Kosher Natural Foods, Kosher Recipes, Pareve Recipes, Recipes, Salmon Recipes, Tehina Recipes, Tehina Sauce Recipes, Tilapia Recipes, Whole Foods Kosher Kitchen