Scrumptious Seafood: Smoked Salmon and Pickled Cucumber Vietnamese Salad Roll

The Cannery Seafood House sadly closed last year. Running for almost 30 years, the Cannery was well-known for its delicious seafood and the fantastic views from its harbour side location. While we may no longer be able to dine there, we can try our own hand at their menu. In 2004, FrĂ©dĂ©rick Canton published a recipe book featuring some of the Cannery’s best recipes. The following is from their appetizer section.

 Smoked Salmon and Pickled Cucumber Vietnamese Salad Rolls with Tamarind Sauce

Tamarind Sauce Ingredients:

  • 1/2 cup dried tamarind
  • 2 cups water
  • 2 Tbsp brown sugar
  • 1/2 tsp sambal oelek, or to taste
  • 1 1/2 tsp cornstarch
  • 1 1/2 tsp cold water

Tamarind Sauce Directions:

To make tamarind paste, place tamarind and 2 cups water in a bowl and let soak for 2 hours. Place tamarind and soaking water in a saucepan on low heat. Stir in brown sugar and sambal oelek, then cook for 20 minutes until the mixture becomes a paste. In a small bowl, combine cornstarch and cold water. Slowly add cornstarch mixture to tamarind paste and cook for 2 minutes. Strain through a sieve and allow to cool.

Salad Roll Ingredients:

  • 1/2 long English cucumber, peeled and deseeded
  • 1/2 cup rice vinegar
  • 1 Tbsp pickled ginger
  • 1/2 cup chopped fresh cilantro
  • 4 cups mesclun or micro greens
  • 2 Tbsp chopped fresh mint
  • 1 Tbsp sesame oil
  • 6 sheets of round rice paper, each 8 inches in diameter
  • 12 slices of smoked salmon
  • 24 chives for garnish
  • 1 Tbsp chopped fresh cilantro for garnish

Salad Roll Directions:

Cut cucumber into long strips and  place in a shallow dish. Add rice vinegar, pickled ginger and a pinch of salt. Allow to marinate for 2 hours. Strain cucumber through a sieve and discard the marinade. Drain cucumber on paper towels.

Toss cilantro with mesclun, mint, sesame oil and a pinch of salt in a bowl.

Soak one sheet of rice paper in a dish of warm water for 20 seconds until soft, then place on a cutting board. Place a sixth of the mesclun mixture in a vertical row down the middle of the rice paper. Add two slices of smoked salmon and a few strips of marinated cucumber. Fold down the top of rice paper, fold up bottom, fold left side over the filling and then roll up.

To serve:

Cut the salad rolls  in half, then cut those pieces in half at an angle. Lay the rolls ona serving platter. Garnish with chives and cilantro. Pour tamarind sauce around.

Recipe Source: The Cannery Seafood House Cookbook, by Frédérick Couton (available at the Gulf of Georgia Cannery store).

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