Jacques Erasmus from Hemelhuijs inspired this recipe for salmon and cucumber rolls with a ginger & soy dressing when he made something similar at the recent Woolworths Christmas preview party. They totally rocked and I knew I wanted to make my own version for healthy party snacks. He used hot smoked salmon, but I opted to use the salmon, which I poached in Lapsang Souchong tea. I drizzled over the soy, ginger & honey dressing I made and they were delicious. Perhaps a little messy to eat, but healthy and delicious nevertheless.
For this recipe, you can use ready-made hot smoked salmon or poached salmon and if you didn’t want to poach it in the tea broth as I did, you could just do it in fish stock. I found the fish needed seasoning for these rolls over and above the dressing. I didn’t want to add more soy, which can dominate the flavour and overpower the ginger, lemon, and honey, so I used sea salt flakes.
There is no formal recipe here, just instructions on how to make the rolls, and do as many you need. I used about a 350gm salmon fillet to make this lot of rolls, so if you are catering a party you will want to increase the quantity. Season the salmon with salt and break off a small chunk and roll it in a ribbon of cucumber. Arrange these on a platter with the leftover ribbons of cucumber or lettuce leaves and drizzle with the dressing (I did warn you that things could get a little messy).
I used a vegetable peeler to shave ribbons off the cucumber, and the strands that don’t have seeds or too many seeds work best. Lay them flat on a clean tea towel to dry them out before making the rolls.
How to poach the salmon here – remember you can just use fish stock if that’s easier.
- 1Tbsp sunflower oil
- 1 Tbsp sesame oil
- 1Tbsp lemon juice
- 1 tsp soy
- 1 Tbsp honey
- pinch of grated peeled ginger
- pinch of dried chilli flakes (optional)
Whisk the dressing ingredients to emulsify or shake in a small jar.
If you are looking for inspiration for a few healthier recipes check out all of mine here.
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