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Smoked Salmon Rolls Wrapped in Wakame

Smoked Salmon Rolls Wrapped in Wild Wakame

Smoked Salmon Rolls Wrapped in Wild Wakame

Course: AppetizersDifficulty: Easy


Prep time


Cooking time



Smoked Salmon Rolls Wrapped in Wild Wakame are a lovely way to enjoy this naturally crunchy seaweed harvested from the pristine waters of new Zealand. This is a fantastic alternative to sushi for people on a paleo diet or people just wanting to reduce carbs! Many variations would work equally well with the advantage that the seaweed is totally unprocessed.


  • Wild harvested Wakame leaves *

  • Cream cheese or non-dairy alternative like cashew cream

  • Smoked salmon slices

  • Fresh dill sprigs

  • Capers (optional)

  • Freshly ground black pepper to taste


  • Soak the Wakame leaves in tepid water for 5 minutes.
  • Cut the rehydrated Wakame in lengths of 6-8 cm.
  • On each piece of seaweed, lay thin slices of smoked garnish with capers & fresh dill.
  • Make a small roll and serve with a wedge of lemon.


  • *One leaf may make as many as 4-5 rolls – add bits that are not wide enough to roll to soups, stir-fry or salads. This won’t work with the farmed wakame leaves as they are pre-chopped and too small to roll.

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