Smoked Salmon Rolls

A classy little amuse-bouche to still hungry grumbly stomachs (and people). I had this at a Thai restaurant once and recreated it. In the restaurant they also used fresh koriander alongside the mint, but since I know a not everyone loves koriander, I omitted it. Feel free to add it if you are a koriander lover! It adds a touch of oriental to your bite.

Ingredients

Smoked Salmon

Cucumber

fresh Mint

Potato peeler

To make this work you’re going to need a good potato peeler. ‘Peel’ the cucumber lengthwise in one long even strip. Discard (eat) the first couple of strips as they will be too skinny to make rolls, as well as the most middle strips as they will fall apart at the centre because of the amount of cucumber seeds.

Slice the smoked salmon into strips of a similar width as the cucumber. Then take a strip of cucumber, place a slice of smoked salmon on top (leave a few cm of the cucumber clear on the right side). Then pick a few leaves of the fresh mint and spread them over the salmon (roughly 3-4 leaves per strip should be enough). And then roll the whole stack from left to right, ending with the part of the strip that just has cucumber with nothing else on it. This will make sure the roll will hold.

It may take a little practise to get it right the first time, but once you get the hang of it it really isn’t complicated to make at all and looks really pretty.