Smoked Salmon Maki Rolls

Smoked Salmon Maki Rolls

Fancy a real taste of faraway places this Christmas? These stylish salmon maki rolls are an invitation to a journey for the tastebuds… starting in the Baltic, where this one-of-a-kind wild salmon is fished, with its light-coloured flesh and strong, meaty flavour. Fresh from the sea, it’s rushed to France, where it’s filleted, smoked and aged before continuing on its way to your kitchen. The final flavour destination? Asia! This recipe fuses inspiration from Vietnamese spring rolls with the influence of makis and a sesame sauce from Japan. Give your guests a festive treat with this culinary voyage!


Preparation time: 45 minutes • Resting time: 30 minutes

Serves 6

  • 500 g (1 lb 1.6 oz) Coupe du Tsar Sauvage® wild salmon
  • 1 raw beetroot
  • Half a black radish
  • 2 ripe avocados
  • Some edible flowers (optional)
  • 8 – 10 sheets of rice paper (spring roll wrappers)


For the dressing

  • 10 cl (3.4 fl oz) rice vinegar
  • 20 cl (6.75 fl oz) sesame oil
  • A dash of lemon juice



For the maki rolls

  1. Cut the beetroot and radish into thin strips.
  2. Cut the Coupe du Tsar Sauvage® salmon into ½-inch wide strips. Cut the avocado into slivers about 2 inches thick.
  3. Gently soak the sheets spring roll wrappers in warm water, one by one.
  4. Once they’re thoroughly softened, lay them out flat on a clean cloth.
  5. Towards the bottom of each rice paper wrapper, place a few edible flower petals in the middle with some strips of raw vegetables and wild salmon, and finally some avocado.
  6. Fold over the left and right sides towards the middle and roll upwards, pulling slightly to compress the filling as you wrap the roll.
  7. Leave to rest in the fridge, uncovered, for 30 minutes, then cover with clingfilm until it’s time to serve.


To serve

  1. Whisk the rice vinegar, lemon juice and sesame oil together to make the dressing.
  2. Cut the rolls into evenly sized makis.
  3. Serve the makis with the dressing and a few edible flower petals.


Photographs: Aimery Chemin • Culinary stylism: Coralie Ferreira

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