Smoked Salmon Sushi

This is a lovely appetizer: it combines the traditional ingredients in smoked salmon hors d’oeuvres, but with an Asian flair…and is completely grain-free.

Smoked Salmon Sushi
Yield: 16 servings8 oz. smoked salmon, thinly sliced
8 oz. organic whole-fat cream cheese, softened
2 oz. capers (chop, if large)
2 tablespoons red onion, minced
1 tablespoon lemon juice + a bit of zest
Celtic sea salt and freshly ground black pepper, to taste

Combine capers, red onion, lemon zest/juice, salt, and pepper in a bowl. Carefully lay long strips of the smoked salmon on waxed paper and arrange the smoked salmon slices in a rectangle about 3 inches wide and 12 inches long, slightly overlapping each piece.

Spread salmon with the warmed cream cheese. Then, spread caper-onion mixture on top of the cream cheese. Gently press the ingredients into the cream cheese.

Starting at one of the long edges, start slowly rolling up the salmon like a jelly roll, tucking in any loose bits as you go. When finished, continue carefully rolling until the seam is on the bottom.Chill for one hour, then slice the long roll into 16 1/2-inch pieces and serve.

Alternate serving method: place each roll, cut side up, on a slice of cucumber.


Nutrition, each piece: 68 calories, 6g fat, 1g net carbs, 4g protein

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