Executive chef Zoe Schor uses house-cured Atlantic salmon as the wrapper for this spring roll. She cures the fish with ginger, cilantro, tequila, salt, sugar and lime. Then she slices it thinly and wraps it around fresh vegetables, typically daikon, carrot, bell peppers and chives. “It’s nice, clean flavors; delicious vegetables; and not what you expect in a spring roll,” she said. She makes two sauces to go with the rolls. One is a glaze made with soy sauce ...

Register to view this article

It’s free but we need to know a little about you to continually improve our content.

Why Register?

Registering allows you to unlock a portion of our premium online content. You can access more in-depth stories and analysis, as well as news not found on any other website or any other media outlet. You also get free eNewsletters, blogs, real-time polls, archives and more.

Attention Print Subscribers: While you have already been granted free access to NRN we ask that you register now.We promise it will only take a few minutes!

Questions about your account or how to access content?

Contact:Desiree TorresDesiree.Torres@penton.com

Already registered? here.