PETUNA SALMON ROLLS WITH CAVIAR
20 minutes
10 minutes
6
Ingredients
FOR THE SALMON FILLING
500g cooked, cooled Petuna Salmon, flaked into bite-sized pieces
1 jar of Petuna Atlantic Salmon Caviar (100g)
2 small celery stalks, finely diced
2 tbsp red onion, finely diced
3 tbsp fresh chives, chopped
3 tbsp fresh dill, chopped
3 tbsp mayonnaise
3 tbsp sour cream
1 tbsp freshly squeezed lemon juice
1 tsp lemon zest
1 tsp Worcestershire sauce
1/2 tsp sea salt (or to taste)
1/4 tsp freshly ground black pepper
A dash of Tabasco sauce (optional, to taste)
Extra chopped chives, dill, lemon wedges, and homestyle potato crisps for serving
FOR THE BRIOCHE ROLLS
6 brioche rolls
3 tbsp butter
6 small lettuce leaves
PREPARE THE CREAMY LEMON FILLING
In a large bowl, whisk together mayonnaise, sour cream, lemon juice, lemon zest, Worcestershire sauce, and Tabasco (if using) until smooth and creamy.
Gently fold in the flaked salmon, celery, red onion, chives, and dill. Season with salt and pepper to taste. For an extra creamy texture, add a touch more mayonnaise or sour cream if needed. Cover and refrigerate to let the flavours meld together while preparing the rolls.
PREPARE THE BRIOCHE ROLLS
Slice the sides of the brioche rolls to create flat surfaces for toasting. Cut a "V" into the top of each roll, about half the width of the roll, to create a pocket for the filling.
Heat a large skillet over medium heat. Melt the butter and toast the sides of the rolls until golden brown, about 2 minutes per side. Set aside.
ASSEMBLE THE ROLLS
Line the "V" of each toasted roll with a small lettuce leaf. Generously spoon the creamy lemon salmon filling into the pocket, letting it slightly mound above the roll.
Top each roll with 1 teaspoon of Petuna Salmon Caviar. Garnish with extra chives, dill, and a small wedge of lemon for a fresh, vibrant finish.
SERVE
Arrange the salmon rolls on a serving platter alongside homestyle potato crisps for a perfectly balanced dish.
Serve immediately and enjoy.