Smoked Salmon + Creme Fraiche
Smoked Salmon Scallion Roll Up
Smoked salmon, Crème fraîche, cucumber, and dill on a scallion pancake, paired with Dumpling Daughter Ginger Soy.
Grab&Go
1
CATEGORY
SERVES
6:00
0:00
PREP TIME
COOK TIME
PREP
Sauce: Portion Dumpling Daughter Ginger Soy into a 2 oz cup for dipping.
Scallion Pancake: Cook scallion pancake from raw on a lightly oiled flat top/skillet until golden + crisp on both sides and cooked through. Rest 30–60 sec so it’s pliable.
Crème Fraîche: Portion crème fraîche for spreading (or mix with chopped dill for a dill crème fraîche).
Veg: Slice cucumber; pat dry. Chop dill.
Build: Spread crème fraîche on cooked scallion pancake, layer cucumber + smoked salmon, sprinkle dill, and roll tightly. Wrap for grab & go and hold refrigerated.
EQUIPMENT
Flat top or skillet
Tongs / spatula
Knife + cutting board
Small bowl + spoon (for crème fraîche / dill)
Parchment or sandwich wrap
2 oz sauce cup + lid
Basket or plate (for service)
INGREDIENTS
-
Dumpling Daughters Scallion Pancake
1 pancake
cooked from raw -
Smoked Salmon
3-4 oz
sliced -
Creme Fraiche
2-3 Tbsp
spread -
Cucumber
6-8 slices
pat dry -
Dill
1-2 tsp
chopped -
Dumpling Daughters Ginger Soy
1-2 oz
for dipping
Grab & Go (No Melting)
Cook scallion pancake from raw until crisp and cooked through; rest 30–60 sec.
Spread crème fraîche (or dill crème fraîche) on pancake.
Layer cucumber, then smoked salmon; finish with dill.
Roll tightly and wrap.
Portion 1–2 oz Ginger Soy in a cup.
Chill/hold refrigerated until service.
TIPS & NOTES
Pat cucumber dry to prevent sogginess in grab & go.
Use crème fraîche as the base (option: mix dill into it for consistency).
Spread a thin, even layer of crème fraîche edge-to-edge so the fillings “glue” together and the roll stays tight when sliced.
Slice salmon into shorter ribbons before layering so the roll cuts clean and doesn’t pull apart.
Keep cold at all times for best quality and food safety.