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Salmon Rolls with Smoked Salmon Colcannon

Salmon Rolls with Smoked Salmon Colcannon
This is not exactly a traditional Irish dish, but it's typical of the "new Irish" cooking - solidly Irish ingredients and preparations, updated to suit contemporary palates.
As you cut into crispy "rolls", the creamy, smoked salmon-flavored potato and cabbage mixture oozes out! Leftover mashed potatoes are perfect for this dish, but if you don't have any, it's good enough that you'll want to make them from scratch!
Ingredients:

1 Tbsp olive oil
1 small onion, diced
1 cup cabbage, chopped
1 1/3 cups mashed potatoes
1 ounce smoked salmon, finely chopped
2 scallions, thinly sliced
Freshly ground black pepper to taste
2 large salmon fillets, about 8 ounces each, skin removed
ΒΌ cup Panko bread crumbs
Chive Sauce (recipe below)

Directions:



Preheat oven to 450 F.


Heat the oil to medium in a sauté pan. Add the onion and cabbage and sauté until soft, but not brown, about 8 - 10 minutes. Mix with the mashed potatoes, smoked salmon, scallion and pepper. Set aside.


Slice each salmon fillet in half horizontally (you'll end up with 4 thin fillets). Place each salmon piece flat on a clean surface and mound a quarter of the potato mixture at one end of each piece.

 

Roll the fillet around the potatoes and secure the end with a toothpick. Brush each roll with a little oil and sprinkle with panko.

 

Place fish rolls on a rack set on a sheet pan and roast in the oven for 15 minutes. The salmon will have a crusty brown surface and will flake when gentle pressure is applied.

 

Remove from the oven and remove the toothpick. Place one Salmon Roll on each plate and spoon Chive Sauce around.

 

 

Chive Sauce:

 

1/4 cup dry white wine

1 tsp sherry vinegar

1/4 cup vegetable stock

2 Tbsp heavy cream

2 Tbsp unsalted butter, diced

4 Tbsp chopped fresh chives

 

In a saucepan over medium high heat, combine the wine, vinegar, and stock and cook until reduced by half.

Add cream and reduce further, 3 to 5 minutes.

Swirl in the butter, piece by piece, until it melts completely and emulsifies slightly.

Remove from heat and stir in the chives.

Serve immediately.

 

 



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