Salmon roulade is MUCH easier than it looks!
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.
Not only is this salmon roulade 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.
- 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 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
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 Tahini Dressing (recipe follows)