The salmon rolls were meant to be served as an appetizer but when one of our dinner club members who was bringing salad couldn't come, I converted the appetizer into an appetizer/ salad. It was a success.
If you decide to use as an appetizer, simply plate the rolls and drizzle with vinaigrette.
Serves 8
Ingredients
12 ounces smoked salmon filet
3/4 cup (about) crème fraîche or sour cream
3/4 cup fresh basil, chopped
12 large fresh basil leaves
For the vinaigrette:
1/4 cup Extra Virgin Olive Oil
1/4 cup Pineapple Juice
1/4 cup Rice Vinegar
1 mango peeled and cut into ¼ inch pieces
1/4 teaspoon salt
pinch of red pepper flakes to taste
Instructions
Place salmon on work surface. Spread crème fraîche over salmon.
Sprinkle with chopped basil and pepper. Roll up salmon enclosing filling, jelly roll style. Cut roll crosswise into slices.
For the vinaigrette:
Instructions:
In a small saucepan combine ¼ cup of the cut up mango and rice vinegar, heat slowly on low heat for 5-6 minutes, just long enough to heat vinegar. Remove from heat and allow flavors to infuse for 1 hour or refrigerate overnight. Prior to using the vinegar strain through sieve to remove the mango.
Combine pineapple juice, flavored vinegar, salt and red pepper into a bowl and whisk. Continue whisking while pouring in the olive oil in a stream to emulsify. Adjust seasoning.
To Serve:
Arrange salad greens on plate, top with salmon slices and drizzle with vinaigrette. Serve more vinaigrette as needed.
Cooking wiser:
If you can find mango flavored vinegar use it!