Shrimp and salmon roll

1

Wash the headless shrimp, remove the shrimp line, put it in boiling water, cook it, remove it, peel and leave the tail for later use; wash the bitter chrysanthemum; wash the onions and shred.

2

Cut the smoked salmon into long slices, place cooked shrimp, bitter chrysanthemum, and shredded onion in the middle, then roll up the fish slices with the shrimp tails facing up.

3

Pour some lemon juice on the surface of the fish roll.

4

Sprinkle some concentrated orange juice around it.

1. Serve with concentrated orange juice for dipping. 2. You can buy ready-made smoked salmon at the supermarket, or purchase fresh salmon to smoke it yourself. Put black tea leaves, brown sugar, and black sugar into a smoking tray, place it on charcoal, and set up a grill rack. Place the frozen salmon blocks on the rack (cut the salmon into wide strips beforehand, soak in brine for 4-6 hours and refrigerate; remove and rinse with cold water until the water is clear and free of oil, wrap in plastic wrap, and freeze into solid blocks) with the skin side down. Cover with a lid, leaving a vent hole. When the hole stops smoking, remove the salmon and peel off the skin. 3. If you find smoking salmon yourself too troublesome, you can also make this dish by roasting seasoned salmon in an oven.