Smoked Salmon and Ginger Spring Rolls with Soy Dressing Serves 4
220g (8oz) smoked Scottish Quality Salmon, defrosted and diced small
4 sheets filo pastry, plus a little butter
110g (4oz) fresh coriander, roughly chopped
55g (2oz) white onion (cooked)
1 tbsp mayonnaise
85g (3oz) fresh ginger (grated)
1 pinch five spice
Salad leaves for garnish
Preheat the oven to 220ºC, 425ºF, Gas mark 7.
In a bowl mix the salmon, coriander, onion, mayonnaise, ginger and five spice.
Lay the sheets of filo on a cold surface and cut in half.
Place a small amount of salmon mixture on each and roll into cigar shape folding in the sides that have been brushed with butter.
Place into the oven and cook for two to three minutes.
Serve on a bed of salad leaves with soy sauce.
Tip – For outdoor eating, serve cold with soy sauce for dipping.
Fat content: 11.6g
Carbohydrate (energy): 30.1g
All values are for one serving using listed ingredients.
Recipe and image kindly provided by Scottish Quality Salmon