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Trail Appliances BC:quality(75))
Chef Sue really made some fantastic gourmet treats when she visited our Calgary South store. These Avocado Lox Summer Rolls were just devine!
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Serves 4-6:
Zest of 1/2 lemon1/4 cup lemon juice1 tablespoon olive oil1 tablespoon honey1 teaspoon whole grain mustard1/2 teaspoon caraway seeds1/4 teaspoon saltBlack pepper to taste4 round rice paper wrappers150 grams (about 1) avocado, pitted, peeled & sliced thinly80 grams lox50 grams cucumber, cut into sticks50 grams red onions, sliced thinly10 grams flat-leaf parsley, stems removed5 grams dill, stems removed40 grams mizuna, or other salad greens
To make the rolls:
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Prepare a deep plate filled with room temperature water. Dip the rice paper in the water, coating well so that the whole thing is wet. It will still be stiff, but don’t worry as it will continue to soften as you fill it.
Place the soaked wrapper on a flat surface, and then arrange some of the avocado and lox in the centre of the bottom, 1/3 of the wrapper.
Top with cucumber, red onions, flat-leaf parsley, dill and mizuna. Then flip the left and right sides over the filling. Use your thumbs to pull the bottom of the wrapper up and over the filling.
Your remaining fingers should compress the filling back into the wrapper so you can roll it tightly. This takes a bit of practice, but once you have it down it gets much easier.
Finish rolling the wrapper and repeat with the rest of the wrappers. Slice in half and serve with the sauce.
To make the sauce:
Put the lemon zest, lemon juice, olive oil, honey, mustard, caraway seed, salt and pepper in a blender and emulsify.
