Smoked Salmon & Ginger Rolls

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Smoked Salmon & Ginger Rolls

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Spring rolls with a difference from Burren Smokehouse.

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

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