Smoked salmon rolls filled with shrimp and cocktail sauce
You can use smoked salmon slices to make delicious smoked salmon rolls filled with shrimp and cocktail sauce. These are a stunning way to begin a celebratory dinner. Served on a bed of lettuce and drizzled with a mild Balsamic vinegar sauce, these salmon rolls will delight your guests.
FOR 4 PEOPLE
- 1 pack of shrimp with cocktail sauce 160g Seafood Combo by Grand Krust
- 400 g of smoked salmon
- 2 boiled eggs
- lettuce leaves
- ½ onion
- 4 fish sticks
- salt
- olive oil
- Balsamic vinegar
PER 100 GRAMS
- Energy 273
- Proteins33
- Carbohydrates 3.2
- Fats14.2
Verdejo - Young white wine
Step by Step
Scald the shrimp
Scald the shrimp in boiling salted water for 1 minute. Then set aside.
Start the filling
Chop the onion and the fish sticks and put them in a bowl. Cut the boiled egg into small pieces and the lettuce into julienne strips. Save these in the bowl.
Add the shrimp and cocktail sauce
Add the shrimp and the cocktail sauce along with the rest of the ingredients and mix everything well.
Create the roll
Place some of the filling on top of the sliced salmon and roll them up. Repeat until all of the ingredients have been used up.
Make the vinaigrette
Put a splash of olive oil and some drops of Balsamic vinegar in a bowl and mix well. Serve on a bed of lettuce dressed with the vinaigrette.
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