Smoked salmon & ginger spring rolls

These spring rolls are fantastic hot or cold, so if you want to keep some for later, double up the ingredients and have them for lunch the next day too!

Serves: 4
Preparation/cooking time: 30 minutes

Nutrition
Fat content: 11.6g
Carbohydrate (energy): 30.1g
Kilocalorie: 280
Fibre: 1.3g

All values are for one serving using listed ingredients.

What you need:

• 220g (8oz) smoked Scottish Quality Salmon, diced small
• 4 sheets filo pastry, plus a little butter
• 110g (4oz) fresh coriander (chopped)
• 55g (2oz) white onion (cooked)
• 1 tbsp mayonnaise
• 85g (3oz) fresh ginger (grated)
• 1 pinch five spice
• Salad leaves for garnish
• Soy sauce

What you do:

1. Preheat the oven to 220ºC, 425ºF, Gas mark 7.
2. In a bowl mix the salmon, coriander, onion, mayonnaise, ginger and five spice.
3. Lay the sheets of filo on a cold surface and cut in half.
4. Place a small amount of salmon mixture on each and roll into cigar shape folding in the sides that have been brushed with butter.
5. Place into the oven and cook for two to three minutes.
6. Serve on a bed of salad leaves with soy sauce.

Handy tip:

For outdoor eating, serve cold with soy sauce for dipping.

Recipe and image kindly provided by Scottish Quality Salmon.

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