Salmon and wasabi rolls

Salmon and wasabi rolls

By
From
Under the Walnut Tree
Serves
4-5
Photographer
Fanny Bergenström

Serve these great smoked salmon, cream cheese and wasabi appetisers on thin slices of lightly salted cucumber.

Ingredients

Quantity Ingredient
2 tablespoons sesame seeds
200g smoked salmon, in thin slices
1-2 teaspoons sesame oil
100g philadelphia cream cheese, at room temperature
1-2 teaspoons wasabi paste, from a tube
8-10 long chives
1/2 cucumber
sea salt flakes
freshly ground white or black pepper

Method

  1. Toast the sesame seeds in a dry frying pan, then remove from the pan and cool on a plate.
  2. Place the salmon slices on a large piece of plastic wrap, overlapping the slices to create a 30 x 20 cm rectangle.
  3. Stir the sesame oil into the cream cheese and gently spread it over the salmon. Squeeze a very thin line of wasabi all the way down the centre of the rectangle, and place whole chives on top (saving 2-3 for the cucumber). Sprinkle with the sesame seeds, saving some for garnish.
  4. Carefully roll the salmon into a long and narrow roll. Wrap it in the plastic wrap and chill for at least 3 hours.
  5. When about to serve, remove the plastic and cut the roll into thick slices and arrange on individual plates on a bed of peeled and thinly sliced cucumber. If you wish, sprinkle a pinch of sea salt and pepper over the cucumber. Finish off with the reserved whole chives and the toasted sesame seeds.
Tags:
Under the Walnut Tree
Fanny
Anna
Bergenström
Bergenstrom
SBS
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