SMOKED SALMON SUMMER ROLLS
Yesterday was officially the first day of spring and yet here I am sitting inside and it’s a whole 2°C outside. I’m adamant to get myself in the spring mood anyway, so I’m cocooning with the heating turned up, wearing floral cotton dresses non-stop and eating fresh summery foods despite the cold, cold winds outside.
When Labeyrie (a household name in France) wrote to me asking if I’d be interested in dreaming up a recipe with them, I knew exactly what I wanted to make with their smoked salmon. Something light and summery! They sent me two products: the Tsar fillet (available at Coop) and their smoked salmon from the Scottish Highlands (available in most big Coops in Suisse Romande and in Migros in Geneva, the Valais and Neuchâtel).
I tasted them both and played around with a few ideas like making a poke bowl with the salmon fillet, or finally revealing the secret to our hollandaise sauce that we serve at Le Pointu, but then settled for this summer roll recipe. It is one of my favourite starters to make when friends come over as it requires absolutely no cooking. Plus, an excellent quality salmon really takes it to the next level.
All credits go to my good friend, Josh, who first showed me how to make Vietnamese summer rolls.
Smoked salmon summer rolls, makes 10
- 130g of good quality smoked salmon (I used Labeyrie’s Scottish Highlands smoked salmon)
- 1/2 cucumber
- 1 carrot
- 2 spring onions
- 1/4 red cabbage
- 1 avocado
- 5-6 radishes
- 1 chilli, thinly sliced
- a large bunch or basil
- a large bunch of coriander
- 100g vermicelli noodles
- 10 sheets of round rice paper
- 2 limes
- crushed peanuts
- good quality sweet chilli sauce
Place the vermicelli noodles in a bowl and cover with boiling water and a plate to keep the heat in. Leave for 3 minutes (or follow the instructions on the packet). Once cooked through, rinse with cold water and leave to drain in a sieve. You don’t want the noodles to be too watery when putting them in the rolls.
Cut the cucumber, carrot, red cabbage and spring onions into about 8cm sticks. Slice the avocado and radishes finely.
Lay the smoked salmon out on a plate and season one side with a generous squeeze of lime and some fresh black pepper. The key is to season the salmon before it goes in the rolls to bring out the flavour. Only season one side. The unseasoned side will sit against the rice paper so you don’t see specks of pepper through the paper.
Prepare a bowl of warm water to soak your rice paper in. When you’re ready, soak your rice paper for about 5 seconds. When it’s starting to soften but still stiff, remove from the water and place on a plastic chopping board or a flat plate. Avoid using a wooden board as they are quite porous and will be hard to peel the rice paper off.
With the rice paper in front of you, fill the bottom third with a mix of ingredients. Starting with the salmon is a good way to ensure the vegetable sticks don’t poke through the rice paper. I would go: small slice of salmon, 2 tablespoons of noodles, a selection of vegetable sticks, a big basil leaf, a few coriander leaves, a few crushed peanuts, some avocado and a squeeze of lime. Lift the bottom of the round closest to your filling over the filling. Pull both sides over and finish the roll.
Play around with different combinations of fillings and serve with a good quality sweet chilli sauce and some chopped salted peanuts.
This is a really nice thing to make when friends come over. I normally make a little plate of rolls for those who don’t like getting stuck in and then leave the rest of the filling and paper out for people to make their own.
The colours a perfect for Easter and just writing this has got me in such a summery mood. I’m so excited for the next few months! xS
This is a sponsored post in collaboration with Labeyrie.