Salmon Rollups With Lime Butter Sauce

Total Time
18mins
Prep 15 mins
Cook 3 mins

This recipe is from the *Best Seafood Recipes* of the Australian Women's Weekly cookbook series. I admit to a major revision of the recipe as it was originally for crepe rollups & I was not as interested in 12 crepes & their labor-intensive prep as I was in 6 sliced rollups as a starter course w/the sauce. If you disagree, then feel free to use your favorite crepe recipe to yield 12 crepes (a top & bottom w/the salmon mixture spread in the centers ... then rolled & sliced). If you are into an easier & make-ahead fix w/the same yummy outcome, then give this version a whirl. (Time does not include chilling time) *Enjoy*

Ingredients Nutrition

Directions

  1. Salmon Filling & Rollups:.
  2. Blend or process cheese & lemon juice till smooth. Add salmon & blend till smooth. Chill in refrigerator till mixture has regained a spread consistency.
  3. Spread the mixture equally & evenly atop 6 flour tortillas. Roll tortillas snugly & wrap in plastic wrap or secure w/toothpicks.
  4. Put rollups in freezer for 30 minutes to 1 hour to get very cold for easy slicing, but do not fully freeze.
  5. When well-chilled, trim rounded uneven edges from the rollups & nibble on them while you slice ea rollup into 6 1-inch pieces.
  6. Refrigerate till ready for use or overnight, but allow pieces to get close to room temp b4 serving.
  7. For Lime Butter Sauce:.
  8. Combine egg yolks, rind, juice & dressing in top of a double saucepan & stir constantly over simmering water for 1 minute.
  9. Gradually whisk in sml pieces of softened butter & whisk till sauce thickens. Remove from heat & stir in chopped dill.
  10. To Serve: Put approx 2 tbsp of warm butter sauce on salad or dessert size plates, top w/4 of the 1-inch sliced rollup pieces & drizzle lightly w/some extra sauce. Serve immediately.

Reviews

(2)
Most Helpful

This is a great recipe! I used my own homemade French dressing, sheep's cream cheese and gluten free tortillas. This didn't change the original taste I guess because the sheep's cream cheese tastes nearly exactly like the cow's milk one. Thanks for sharing this :)
Made for ZWT 8 / AUS/nz for the Lively Lemon Lovelies

Mia in Germany August 10, 2012

These are great! Must admit that I did make a modified version. First I used canned smoked salmon. Wanted to serve them as 'finger food' so added the dill and lemon zest to the roll-ups and skipped the lime-butter! Also added about a tablespoon of horseradish. And, since they were finger food, took your advise and used tortillas rather than making crepes (which I don't think would have worked as well). Thanks for sharing Twissis

Galley Wench July 11, 2007

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