Two days ago I loaded my three children onto a plane (two actually) and flew across the country to spend three weeks at "home." That means for the first time since moving 3,000 kms away from everything and everyone we have ever called home, I get to spend the next few weeks in my Dad and Stepmom's kitchen eating all of my favourite foods.
These Smoked Salmon Wasabi Rolls are definitely one of them and my Dad made them the second day we were here (YAY!).
I love this recipe mostly because I love smoked salmon and the bite of wasabi. I also love them because they are so easy to make and yet look like something very gourmet. Best of all, because you can buy these ingredients days in advance during your weekly grocery shop this recipe takes less time than running out to the grocery store the day of the party to pick up a pre-made veggie and dip tray.
Simply add the wasabi to the whipped cream.
Whip using a hand held blender or your regular mixer (you'll notice my Dad uses his perfectly sized Shrek glass—hardly gourmet I know!).
Lay out one slice of smoked salmon on a flat surface.
Spread the whipping cream and wasabi mixture onto the slice of smoked salmon.
Top with cucumber slices.
Roll.
Serve.
Ingredients
1 small package of smoked salmon (defrosted)
125 ml. whipping cream
3 tsp. Wasabi (or to taste—how much you use really depends on how much you like wasabi)
1/4 English cucumber peeled and julienned (sliced into matchstick size)
*NOTE: Sometimes I use alfalfa sprouts instead of cucumber for an equally yummy result.
Using hand-held blender or mixer, mix desired amount of wasabi into whipped cream until thick (approx. 2 minutes).
Spread equal amounts of whipped cream and wasabi mixture onto each slice of smoked salmon.
Top with 2-4 slices of cucumber (or sprouts) and roll.
Serve immediately or refrigerate for 1-2 hours before serving.
PS: Looking for more super easy crowd pleasing appetizers? Try my Fresh Chicken Rolls or my Beer Crockpot Pulled Pork which makes AMAZING sliders using store bought buns and slices of old cheddar cheese.
Those rotisserie chickens you can pick up for under $10 at the grocery store are life savers for busy moms like me. My kids will eat cut up chicken breast warm or cold for lunch (yes even school lunches) and dinner. But taking those store roasted convenience chickens from boring to party friendly appetizer or guest worthy lunch item is easier than you think.
Simply soak store bought rice paper in warm water for 5 seconds two at a time and lay flat on counter (I use two rice paper circles for each roll).
Layer with your favourite toppings. I start with lettuce and mint.
Then rice noodles and store bought rotisserie chicken.
Finally I add avocado, bean sprouts and carrot strips.
Fold the bottom then each of the edges.
So you have a little pocket like this.
Then continue to roll and VOILA! Perfect salad rolls!
Ingredients
12 rice paper circles (22cm wide)
1/2 package rice noodles (or vermicelli)
1/2 store bought rotisserie chicken (sliced thinly)
1 cup shredded carrots (I buy the bagged matchsix sliced ones)
1 cup bean sprouts
1 avocado sliced in strips and tossed in lime juice
18 fresh mint leaves (or fresh basil leaves)
6 iceberg lettuce leaves
Kraft Asian Sesame salad dressing for dipping (or a peanut sauce of your choice)
Cook rice noodles according to package directions. Rinse with cold water and pat dry.
Soak two rice paper circles in warm tap water for 5 seconds.
Lay on flat surface and layer with 1 lettuce leaf, 3 mint leaves and 1/6th of each noodles, chicken, carrots, bean sprouts and avocado near the edge of circle (see pictures above).
Fold bottom over toppings, then fold edges in and continue to roll (see pictures above).
Repeat with with remaining ingredients to make 6 rolls total.
Serve immediately or refrigerate for up to 24 hours.
Don't forget the Asian Sesame dressing for dipping!
Yield: 6 Fresh Rolls
PS: My kids love these in their school lunches with lettuce, chicken, noodles and carrots. I can easily make these in the morning before school, fill them a little less (for smaller hands) and send plum sauce instead of peanut sauce for dipping.
Want to know what else I'm putting in my kids' school lunches? Check out my Big Batch Meatballs, my Crockpot Pulled Pork and my Breakfast Cookies.
I've always loved potato salad.
My grandmother makes the yummiest traditional potato salad with finely-diced celery and radishes and sliced hardboiled eggs lovingly placed on top.
My sister's grandmother (I'll let you figure out the family dynamics there) makes one with vinegar and salt.
Both have filled my belly on many occasions and both require peeled potatoes which is precisely the thing that holds me back from making potato salad on a regular basis. Peeling potatoes not only is a kitchen task I could live without, it is also one more step that interferes with me getting dinner on the table before the toddler has a meltdown.
But this recipe, my friends—while a different take on the traditional potato salad—is made with those bags of mini potatoes and absolutely no peeling required!
Ingredients
1 bag mini potatoes (I slice the potatoes in half)
1/4 cup Miracle Whip (I use light)
1/2 cup sour cream (I use light)
1/2 cup shredded cheddar cheese
1/4 cup fresh chives, chopped
6-8 slices of bacon, cooked and cut into bite-sized pieces
Coarse salt and pepper to taste
Place sliced potatoes in large pot and cover with water.
Let boil until tender but not too soft (approx. 20 minutes).
Meanwhile, in bowl, blend mayonnaise and sour cream until combined. Add cheese, chives, salt and pepper. Stir well then cover and let sit in fridge.
Drain potatoes and let cool completely.
Place cooled potatoes in large bowl, mix in sour cream dressing and add bacon. Mix gently until combined.
Top with additional chives if desired and serve.
PS: Want to know what looks great on the plate next to this salad? Try my Beer Crockpot Pulled Pork, my Busy Mom Chicken Fingers or my Inside-Out Cheeseburgers.
Adapted from Dishing with Leslie.
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