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Salmon and Cucumber Rolls recipe

Salmon and Cucumber Rolls.

Last minute guests? No worries, these tastyhors d’oeuvres can be assembled quickly with ingredients usuallyfound in a well-stocked pantry.

Recipe: Salmon and CucumberRolls

1/2 cup canned salmon or tuna, drainedand flaked
1/2 teaspoon MAGGI Seasoning Sauce
4 slices BIMBO Wheat Bread, crusts removed
4 teaspoons mayonnaise
1/4 cucumber, peeled, seeded and cut into matchstick-size pieces
16 roma tomato slices
2 teaspoons NESTL Media Crema (a Mexican-style thickcream)
1 teaspoon sesame seeds, toasted
1 tablespoon chopped parsley

  • Combine salmon and seasoning sauce insmall bowl.
  • Press bread slices with palm of hand toflatten. Spread with mayonnaise. Place 8 cucumber pieces and1 heaping tablespoon salmon mixture along one side of bread slice.Roll up tightly and cover with plastic wrap. Repeat with remainingbread and filling. Refrigerate for 30 minutes.
  • Cut each roll into 4 pieces. Place eachpiece on a tomato slice. Drizzle with media crema; sprinkle withsesame seeds and parsley. Serve immediately.

    Makes 16 servings.

    Recipe and photograph are the propertyof Nestl ® &, used with permission.

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  • Comments

    1 Comment


    Using a spoon, scoop up about 2 tbsp of the salmon mixture and pack it into a ball. Place it at one end of a cucumber strip, then roll the cucumber up as shown in the recipe photo. I mainly use toothpicks to check the doneness on baked goods when taking them out of the oven. Other than that, I probably don t use them for anything else. I bake quite a bit, though, so they re a must have in my kitchen. ??

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