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Nori seaweed rolls fallon and byrne
Harry Weir and Brian Clarke

Nori Seaweed Wrap With Poached Connemara Salmon

This simple take on sushi uses delicious Irish ingredients.

Serving: 4
Time: 1hr- 1hr 30mins
Difficulty: Easy


  • 200ml water
  • 100ml white wine
  • 2 bay leaves
  • 6 peppercorns
  • 200g fresh salmon
  • 100g washed baby spinach
  • 100g crème fraîche
  • 2 limes, zest and juice
  • 1 pinch salt and a twist of pepper
  • 1 pack nori seaweed
  • 10g fresh dill, plus extra to garnish
  • 1 lime, to garnish


  1. In a medium saucepan, add the water white wine, bay leaves and peppercorns. Place the salmon into the liquid, bring to the boil, take off heat and leave the salmon in the cooking liquid until cool. Remove, dry with kitchen paper, cover and refrigerate.
  2. Mix the baby spinach with the crème fraîche together with the lime zest and juice, a pinch of salt and a twist of pepper. Mix well and leave to sit for 10 minutes to soften the baby spinach. 
  3. Take a piece of clingfilm (bigger than the sheet of nori seaweed) and place flat on a work surface. Place the nori seaweed sheet on top of the clingfilm, shiny side facing up.
  4. Divide the spinach mix into four; place the mixture at the bottom end of the seaweed, spreading out about 6cm.
  5. Carefully flake the salmon, divide into four and place on top of the spinach mix.
  6. Divide the dill into four and place on top of the salmon. 
  7. Roll into a cylinder shape, using the clingfilm to roll the seaweed around the filling. Repeat until all the seaweed and ingredients have been used up.
  8. To serve, with a sharp knife, carefully slice into 2cm rounds, garnish with wedges of lime and a sprig of picked dill.


  • These nori rolls can be prepared a day before serving.
  • Nori seaweed can be found in Asian stores.