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Smoked Salmon Kismoor

A fresh, coastal-style preparation of smoked salmon rolled with a vibrant coconut and herb filling, balanced with crisp textures and subtle spice.

  • Serves: 4
  • Preparation Time: 25–30 minutes

Ingredients

  1. Smoked salmon – 100 g
  2. Onion (whole) – 5 medium
  3. Prawns wafers – 8 pcs
  4. Microgreens mix – 10 g (for garnish)
  5. Juicy red tomatoes – 8 pcs
  6. China garlic – 20 cloves
  7. Fresh coconut – ½ piece
  8. Coriander leaves – 1 bunch
  9. Green chillies – 2 pcs (adjust to taste)
  10. Kerala green pepper powder – 5 g
  11. Ginger – 10 g

Preparation

  1. Peel onions, slice them, and keep in ice-cold water.
  2. Fry onions until crisp and golden; set aside.
  3. Wash microgreens and place on a paper towel to dry.
  4. Grate coconut and keep aside.
  5. Clean coriander leaves, mint leaves (if using), and green chillies.
  6. Peel garlic and ginger.
  7. In a mixer, blend:
    1. Grated coconut
    2. Garlic
    3. Ginger
    4. Coriander leaves
    5. Green chillies
    6. Kerala green pepper powder
  8. Keep some freshly grated coconut aside for final mixing.

Plating & Assembly

  1. In a mixing bowl, combine:
    • Fried onions
    • Chopped tomatoes
    • Coconut paste
    • Fresh grated coconut
  1. Take smoked salmon slices and carefully roll them with the prepared stuffing.
  2. Fry prawns wafers on one side until crisp and drain on paper towels.
  3. On a serving plate:
    • Place the prawns wafers as a base
    • Arrange each smoked salmon roll on top
    • Garnish with microgreens

Plating Idea

Roll smoked salmon with green coconut stuffing and place inside crispy prawn wafers. Finish with fresh microgreens on top for a vibrant, elegant presentation.

And your dish is ready