Kippered Salmon and Cucumber Rolls

Servings: 1


  • 2 oz Kippered salmon
  • 1 tsp Capers
  • 1 Cucumber
  • Vegan “sour cream” (enough to spread on to cucumber strip)
    • 3/4 cup non GMO silken tofu
    • Apple cider vinegar
    • lemon juice
    • Himalayan sea salt


  1. Wash cucumber (remove ends)
  2. Using a peeler, thinly slice cucumber (the entire length) until you have long thin strips
  3. Thinly slice kippered salmon into strips
  4. Spread vegan “sour cream” onto cucumber strips
  5. Sprinkle a few capers onto the cream spread
  6. Add thin sliced pieces of salmon on top of the caper
  7. Roll up and Enjoy!

How to make vegan sour cream (mix silken tofu until smooth. add ACV, a little lemon juice and sea salt) to desired consistency and taste

MetaLife Units:

2 Protein Units
1 Fat Unit
0 Carbohydrate Unit

Recipe by:

Dr. Shonna Babrow-Goodrich