It might not feel like it, but according to our calendar, summer in Ireland has officially arrived. Until the chill leaves the air though, we’ll keep our sweaters on while we welcome a burst of summer via our food instead. And don’t these super-tasty salmon rolls just spell fresh and summery yumminess to you? They’re also a failsafe starter for entertaining or for date night at home and super-quick to prepare.
This recipe serves eight people.
Ingredients
16 slices smoked salmon
2 parsnips
4 avocados
Juice of 2 lemons
2 tbsp Siúcra Demerara brown sugar
4 tbsp olive oil
Sauce
100 ml soy sauce
50 ml sherry
2 tbsp Siúcra Demerara brown sugar
1 garlic clove, grated or finely chopped
To decorate
Lettuce leaves
Lemon wedges
Method
- Mix together the ingredients for the sauce and leave it to stand for about an hour at room temperature. Stir occasionally so that the sugar melts completely.
- Set the oven temperature to 225°C. Peel the parsnips and cut them into sticks with a thickness of a few millimetres. Put the parsnip sticks in a plastic bag and add the lemon juice, oil and sugar. Seal the bag and shake it until the parsnips are thoroughly coated. Spread out the parsnip sticks in an ovenproof pan or dish and bake in the oven for about 8-10 minutes.
- Halve the avocados, remove the stones and scoop out the flesh. Mash the avocado flesh with the juice from the lemons. Spread out the salmon slices on a chopping board. Put a dollop of the avocado mixture and a couple of parsnip sticks on each slice. Roll up the salmon slices. Arrange a few lettuce leaves on small plates and top with the salmon rolls. Garnish with lemon. Serve with the sherryaki sauce.
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