Smoked Salmon & Ginger Rolls

Name: Smoked Salmon & Ginger Rolls
Prep time: 15 min
Total time: 5 min
Ingredients: 250g Burren Smokehouse smoked salmon; finely diced; 3 tbsp coriander; chopped; 4 scallions; finely chopped; 1 tbsp good mayonnaise; 2 tbsp fresh ginger; peeled and grated; Pinch of Chinese Five spice powder; 5 sheets filo pastry; 1 tbsp melted butter; To serve: soy sauce or/and sweet chilli sauce

Share & Comment

Ingredients

250g Burren Smokehouse smoked salmon, finely diced
3 tbsp coriander, chopped
4 scallions, finely chopped
1 tbsp good mayonnaise
2 tbsp fresh ginger, peeled and grated
Pinch of Chinese Five spice powder
5 sheets filo pastry
1 tbsp melted butter
To serve: soy sauce or/and sweet chilli sauce

Instructions

Preheat the oven to 220°C/425°F/gas mark 7. Line a baking sheet with non-stick baking paper.
In a bowl mix the salmon, the coriander, spring onions, mayonnaise, the ginger and the Chinese 5 spice together.
Lay out the filo pastry sheets and cut into 2 or 3 strips width wise.
Tip: Keep the unused pastry strips under a damp tea towel or they will become brittle and unworkable.
Place about 1 teaspoon of the salmon mixture at the end of each strip, fold in the sides and roll up into a cigar shape.
Place each roll onto the baking sheet, brush with melted butter and bake for 3 to 5 minutes or until golden brown.
Serve with a bowl of soy sauce or sweet chilli sauce.