Inicia sesión para poder guardar tus recetas favoritas

Salmon and avocado cold cannelloni

Review

0 ()

Preparation

30 min

Difficulty

Easy
Play
Raw food
30 min
Video recipe
Fish and seafood
Summer
Easy
Main dishes

Description

These cold salmon and avocado cannelloni will be your favourite alternative to the famous Italian dish. Some of the advantages are that mayonnaise is a cooler option than boiling béchamel sauce. Or that, although we never say "no" to grilled cheese, replacing it with cold roe seemed like a better idea to beat the heat.

Ingredients

Servings for 2

Fresh salmon
450 g
Spring onion
1
Dill pickles
20 g
Capers
10 g
Dijon mustard
½ Teaspoon
Mirin
½
Mayonnaise
½ Teaspoon
Salt
Pepper
Avocado
1
Lime
1
Rice paper rolls
5
Fish roe
Pea shots
Chilli
2 Tablespoons
Garlic powder
1 Teaspoon
Brown sugar
1 Teaspoon

Preparation

1

For the sauce, dice the salmon and place it in a bowl for later.

2

later. Add the spring onion, pickles, and capers, finely chopped. Combine with mayonnaise, mustard and mirin and set aside for 15 minutes. Meanwhile, mash the avocado with lime juice.

3

Dip the rice paper rolls for 10 seconds into water, and shape the edges on a previously greased kitchen cutting board. Fill them with avocado first and then with the salmon mix.

4

Fold the rice paper, shaping the rolls and plate. Garnish with mayonnaise, fish eggs, and pea sprouts.

Chef's tip

For the sauce, heat olive oil until it raises the smoke point, but be careful not to burn it. Meanwhile, put together the chilli, garlic powder and some sugar in a bowl and, when the oil is hot enough, pour it into the bowl until it stops bubbling. Serve it with the rolls.

Complements

Match your recipe with the best movies and rhythm

La alegría de las pequeñas cosas
La alegría de las pequeñas cosas

I want to subscribe to the newsletter and
find out all the news

Rate the recipe!

Community assessment

The vote was successful
Scroll to Top