Servings4
Ingredients
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Instructions
- Prepare the vegetables and dipping sauce first. If using rice-paper wrappers, set out a shallow dish of warm water and a clean board.
- Cook and cool any noodles listed. Keep smoked salmon chilled; if using fresh salmon, cook it and let it cool slightly before assembling.
- Dip each wrapper briefly in water, add salmon, vegetables and herbs, then roll tightly, folding the sides in as you go. Do not overfill.
- Serve with rice-paper rolls with cucumber, carrot and herbs. Keep the rolls covered with a slightly damp towel and eat soon after assembling.
Kitchen note: Keep the pieces an even size and give them room in the pan or on the serving plate.
Why you'll like this recipe
- Horseradish, lime and fresh dill gives the salmon a clear, balanced flavour without hiding the fish.
- The sides add contrast in texture and freshness: rice-paper rolls with cucumber, carrot and herbs.
- You can prepare the vegetables and sauce before cooking the salmon, which keeps the final steps simple.
Tips for better results
- Dry salad leaves well so the dressing does not become watery.
- Dress the greens just before serving and keep crunchy toppings separate.
- Let freshly cooked salmon cool for a few minutes before adding it to delicate leaves.
What to serve with it
Serve with rice-paper rolls with cucumber, carrot and herbs. Add extra lemon or herbs at the table if you want a fresher finish.
Storage
Keep the salmon refrigerated and use it within the storage window on the package; once opened or assembled, eat promptly.
Common questions
How do I keep salmon from drying out?
Use similarly sized portions, check the thickest piece early and remove the fish as soon as it is just cooked. Resting briefly helps the juices settle.
Can I prepare parts ahead?
Yes. Wash and cut the vegetables and mix the sauce or dressing in advance. For the best texture, cook the salmon close to serving time.