Smoked salmon, sundried tomato and walnut rolls
These smoked salmon, sundried tomato and walnut rolls courtesy of California Walnuts is make the most of the nutrient-rich nut. High in omega-3s, they’ll make a health-packed canapé or starter for any party.
Ingredients
50g California walnuts
75 g sundried tomatoes
Small bunch of dill, leaves picked
Small bunch of chives
300g soft goat’s cheese
6 slices of smoked salmon (around 300g)
50g radicchio
50g mixed salad leaves
3tbsp white wine vinegar
1tsp sugar
2tbsp walnut oil
Salt and pepper
A pinch of pink peppercorns to garnish
Method
Roughly chop the California walnuts and toast them in a drying frying pan until lightly browned making sure to stir to prevent them catching, around 1 – 2 mins. Set aside to cool.
Finely chop the tomatoes and most of the dill, reserving a few sprigs for garnish.
In a large bowl mix the goat’s cheese with the dill, tomatoes and walnuts (reserving a few walnuts for garnish) and season to taste with salt and pepper.
Place the salmon slices onto a clean work surface and split the goat’s cheese mixture between them.
Roll up the salmon slices and slice each in half vertically, then tie together each roll with a chive.
Mix the vinegar, sugar, and oil and season with salt and pepper to taste, then dress the salad leaves.
Serve the salmon rolls with the salad – garnish with peppercorns, and the reserved walnuts and dill.
You might also like these Pink Lady fish tacos or our breakfast burritos!
