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  • Apr 17th 2020
  • 0 comment

INGREDIENTS

1 medium zucchini, cut into 10 cm pieces

1- 180 ml can salmon, drained

5 ml fresh lemon juice

30 ml cream cheese, softened

12 asparagus spears, blanched and cut into 10 cm sections

1 medium carrot, peeled and julienned

30 ml mayonnaise

5 ml sriracha

 

OPTIONAL

Wasabi

Pickled ginger

 

METHOD

Attach Vegetable Sheet Cutter Attachment to KitchenAid ® Stand Mixer. Insert the food holder and zucchini/cucumber adapter in the center of both ends of zucchini section, aligning the red marks.

Secure zucchini and food holder onto attachment. Insert food skewer through zucchini/cucumber adapter and all the way through zucchini. Attach Thin Blade to attachment. Position bowl under blade to catch zucchini. Turn Stand Mixer to Speed 2 and position blade against zucchini to process.

Repeat with remaining zucchini sections.

Cut zucchini sheets into 13 cm pieces, yields about 6 sheets. Spread sheets out evenly on work surface. Combine salmon with lemon juice in small bowl. Spread 5 ml cream cheese over each sheet.

Working from one end, place 2 asparagus spears horizontally across sheet, about 2 cm away from the end. Divide carrots and salmon between sheets, over the top of asparagus. Drizzle with Sriracha mayonnaise and roll tightly.

Cut each roll into 4 pieces, securing with a pick if needed. Serve immediately with wasabi and pickled ginger.

Makes 24 pieces