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Smoked Salmon-Root Vegetable Rolls

Smoked Salmon-Root Vegetable Rolls
Servings:
6
Total Time:
30 minutes
Active Time:
15 minutes

Ingredients

Nonstick aluminum foil
1 lemon, for juice, divided
2 medium red potatoes, grated (about 8 oz)
1 large parsnip, grated
1 large carrot, grated
1 shallot, grated
1 large egg (or 1/4 cup egg substitute)
2 tablespoons whole wheat flour
1/4 teaspoon kosher salt
1/4 teaspoon pepper
Cooking spray
3 tablespoons low-fat plain Greek yogurt
3 sprigs fresh dill, finely chopped
4 oz smoked salmon
2 tablespoons fresh Italian parsley, finely chopped (optional)

Prep

  • Preheat oven to 400°F. Line two baking sheets with foil.

Steps

  1. Squeeze lemon for juice (2 tablespoons). Grate potatoes (2 cups), parsnip (1 cup), carrot (1 cup), and shallot; combine with 1 tablespoon lemon juice. Squeeze liquid out of potato mixture until no moisture remains, then transfer to large bowl.
  2. Stir flour, salt, pepper, and beaten egg into potato mixture until well blended. Coat baking sheets with spray. Spoon 6 small mounds of vegetable mixture onto each baking sheet; press each mound into thin, round pancakes. Bake 12–14 minutes or until brown around edges, then let stand 5 minutes to cool.
  3. Combine remaining 1 tablespoon lemon juice with yogurt. Chop dill (2 teaspoons); whisk into yogurt sauce. Spread 1 teaspoon yogurt sauce onto each vegetable pancake; cover sauce with 1 slice smoked salmon. Roll vegetable pancake tightly around salmon into a cigar shape. Serve rolls topped with chopped parsley, if desired.
Note: Rolls may be chilled up to12 hours before serving.

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Nutritional Information

CALORIES (per 1/6 recipe) 130kcal; FAT 4.00g; SAT FAT 1.00g; TRANS FAT 0.00g; CHOL 40mg; SODIUM 230mg; CARB 17g; FIBER 3.00g; SUGARS 3g; PROTEIN 7g; CALC 4%; VIT A 0%; VIT C 0%; IRON 0%

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