It is MUCH easier to make than it looks! And it will make you look like a pro! So don’t let the multiple steps for this gorgeous salmon roulade 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.
Salmon Roulade is Fun to Make!
Not only is it fun to make, with the black nori outlining the coil formed by the two-color filling; 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.
Tehina Dipping Sauce
Fantastic match! Yes of course you could go with any number of dripping sauces, but I do hope you go with this one, it’s amazing with these rolls
Ground Your Own Fish
Nothing to it! The food processor makes it a snap, just wash it thoroughly after grinding your fish in it so you have no lingering fishy odor. You don’t even have to wash it while you make the recipe. Grind the tilapia first, To keep it good and white, then grind the salmon last
- 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
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.
- ¾ cup tehina (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
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.
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 Tehina Dressing (recipe follows)