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    Salmon and Québec Strawberry Spring Rolls

    All recipes |  Appetizers, Main dishes

    Salmon and Québec Strawberry Spring Rolls, Plats principaux
  • Total time : 20 min.
  • Makes 8 spring rolls.
  • Discover our special recipes for the berry season! Tasty and easy to realize, they will make you fully enjoy the strawberries, raspberries and blueberries from Québec.

    Ingredients

    Salmon tartar

    • 400 g fresh salmon
    • 1 lime, juice and zest
    • 2 green onions, finely minced
    • 5 mL sesame oil

    Dipping sauce

    • 2 mL grated ginger
    • 2 mL minced garlic
    • 15 mL sugar
    • 30 mL lime juice
    • 30 mL Nuoc Mam (fish sauce)
    • 45 mL water
    • Chilli paste or chopped fresh hot pepper to taste

    Spring roll assembly

    • 8 rice paper wrappers
    • 16 Québec strawberries
    • 16 basil leaves
    • Sprouts
    • Lettuce leaves (e.g., oak leaf lettuce)

    Preparation

    Salmon tartar

    1. Mix the fresh salmon with the juice and zest of the lime, the chopped green onions and the sesame oil. Set aside.

    Dipping sauce

    1. Mix all the ingredients.
    2. Taste and adjust the level of sweetness and spiciness.
    3. Serve with the spring rolls.

    Assembling the spring rolls

    1. Fill a bowl with hot water and dip in one rice paper wrapper at a time just until it becomes flexible.
    2. Next place on the wrapper a portion of the salmon tartare, 2 chopped strawberries, 2 chopped basil leaves, some sprouts and some lettuce leaves.
    3. Fold two ends of the rice paper wrapper over the filling.
    4. Roll the rice paper wrapper tight enough around the filling to form a roll.
    5. Serve with the dipping sauce.
    A recipe from the MPM’s resident chef, Nicole Anne Gagnon.


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