Smoked Salmon-Root Vegetable Rolls

Crispy Vegetable Pancake Rolls with Savory Smoked Salmon

Indulge in the harmonious blend of earthy vegetables and smoky salmon with these Crispy Vegetable Pancake Rolls. This recipe presents a delightful twist on traditional latkes by rolling them into an elegant appetizer or light meal. Perfect for impressing guests at your next gathering or enjoying a unique personal treat, these rolls combine the warmth of baked vegetable pancakes with the rich flavors of smoked salmon and a refreshing dill yogurt sauce. A healthy and savory creation that promises to tantalize your taste buds!

Mastering these rolls requires the right balance of ingredients and techniques. Choosing fresh and vibrant vegetables is crucial, as they form the base of the dish. Red potatoes provide a starchy foundation, while parsnips add a sweet, nutty undertone. Carrots contribute their bright color and a mild sweetness, and shallots bring in a subtle onion flavor. Grated finely, these vegetables will crisp up beautifully in the oven.

Prepping is key—ensure that the moisture is well squeezed from the vegetable mix to achieve the desired crispy texture. A little patience here goes a long way in avoiding soggy pancakes. Opt for whole wheat flour to bind everything together without overpowering the natural flavors. Baking at 400°F allows for an even crunch without excessive greasiness, unlike traditional frying.

Ingredients

• Nonstick aluminum foil
• 1 lemon, juiced, divided
• 2 medium red potatoes, grated (about 8 oz) - Adds starch and bulk
• 1 large parsnip, grated - Offers sweetness and depth
• 1 large carrot, grated - For color and mild sweetness
• 1 shallot, grated - Provides subtle onion flavor
• 1 large egg (or ¼ cup egg substitute) - Binds the mixture
• 2 tablespoons whole wheat flour - Keeps pancakes intact
• ¼ teaspoon kosher salt - Enhances flavors
• ¼ teaspoon pepper - Adds a touch of heat
• Cooking spray
• 3 tablespoons low-fat plain Greek yogurt - Creaminess with tang
• 3 sprigs fresh dill, finely chopped - Aromatic herb flavor
• 4 oz smoked salmon - Luxurious, smoky taste
• 2 tablespoons fresh Italian parsley, finely chopped (optional) - For garnish

Step-by-Step Instructions

1. Preheat your oven to 400°F and line two baking sheets with nonstick aluminum foil. This prevents sticking and ensures easy clean-up.
2. Squeeze the lemon for juice, separating it into two tablespoons. You'll use this in different steps.
3. Grate the potatoes, parsnip, carrot, and shallot. This ensures even cooking and texture. Aim for finer grates for a cohesive mixture.
4. Mix the grated vegetables with one tablespoon of lemon juice. This prevents discoloration and adds a bit of zing.
5. Thoroughly squeeze the vegetable mix to remove excess moisture. The drier the mixture, the crispier the pancakes will be.
6. In a large bowl, combine the squeezed vegetables, flour, salt, pepper, and beaten egg until the mixture is well incorporated.
7. Spray the pre-lined baking sheets with cooking spray to further prevent sticking.
8. Spoon the vegetable mixture into six mounds per baking sheet, flattening them into thin, round pancakes with a spoon or your hands.
9. Bake for 12–14 minutes until the edges are golden brown. Be sure to flip them halfway for an even crispy texture.
10. Allow the pancakes to cool for about 5 minutes to firm up before handling.
11. Meanwhile, prepare the yogurt sauce by combining the remaining tablespoon of lemon juice with Greek yogurt. Add finely chopped dill and whisk until smooth.
12. Spread a teaspoon of yogurt sauce onto each pancake, cover with a slice of smoked salmon and roll tightly into a cigar shape.
13. Serve topped with chopped parsley if desired. For an extra layer of flavor, a sprinkle of sea salt or cracked black pepper can elevate the final presentation.

Tips for Troubleshooting

• Too thick? Add a bit of water or additional lemon juice to thin the mixture slightly.
• Too spicy? Add a dollop of Greek yogurt on top to mellow the heat.
• Difficult to unmold? Ensure you’ve used enough cooking spray, or line with extra foil/paper.
• Under-seasoned? Sprinkle some extra kosher salt or dill just before serving for a flavor boost.

Ideas for Pairing with the Recipe

• Side Dishes: A crisp green salad with a bright citrus vinaigrette or roasted asparagus with lemon zest will balance the smokiness of the salmon.
• Drinks: Pair with a chilled glass of Sauvignon Blanc or a floral tea like chamomile to complement the herbaceous notes.
• Desserts or Garnishes: Finish the meal with a light lemon sorbet or a vanilla panna cotta to cleanse the palate.

How to Store Properly

• For refrigeration: Place the rolls in an airtight container and store them for up to two days to maintain freshness.
• For freezing: Individually wrap each roll in foil or parchment paper and store them in a freezer-safe bag. Thaw in the fridge overnight before gently reheating in an oven at 350°F for the best texture.

FAQs

• Can I use a different fish? Yes, gravlax or any other cold-smoked fish would work perfectly as a substitute.
• What if I don't have whole wheat flour? All-purpose flour can be used instead, although the pancakes might be slightly less dense.
• Can these be made vegan? Substitute the egg with a flax egg (1 tablespoon flaxseed meal mixed with 2.5 tablespoons water) and ensure the yogurt is plant-based.
• How do I keep them from getting soggy? Make sure to remove moisture thoroughly from the potato mix and consume shortly after baking for best results.