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Home Food & Drinks Recipes Cooking Cucumber and Smoked Salmon Rolls

Cucumber and Smoked Salmon Rolls

Recipe

Long before maki and sushi became household names, we were already enjoying smoked salmon bites—and we see absolutely no reason to stop. Especially not when they're as irresistibly fresh and beautifully seasoned as these.

The Editors

Ingredients
2 cucumbers
300 g sliced smoked salmon
3 cl Pastis or Ouzo
Finely grated zest of 1 lime
1 teaspoon(s) Dijon mustard
1 teaspoon(s) sugar
1 bunch fresh dill
Freshly ground black pepper
200 ml sour cream
Finely grated zest of 1 lime
Juice of ½ lime
1 teaspoon(s) white miso paste
2 teaspoon(s) extra virgin olive oil
1 pinch sugar
Salt, to taste
Freshly ground black pepper, to taste
  • Prepare the dip: In a bowl, combine all the ingredients for the lime miso cream until smooth. Season to taste with salt and pepper, then refrigerate until ready to serve.

 

  • Wash the cucumbers and, using a vegetable peeler, slice them lengthwise into long, thin ribbons. Pat the ribbons dry with paper towels.

 

  • Cut the smoked salmon into strips matching the shape of the cucumber ribbons, making them slightly wider than the cucumber. Lay a salmon strip on top of each cucumber ribbon.

 

  • In a small bowl, whisk together the Pastis (or Ouzo), lime zest, Dijon mustard, sugar, and a generous grinding of black pepper. Brush this mixture evenly over the salmon.

 

  • Scatter a few sprigs of fresh dill over the salmon, allowing some of the fronds to extend beyond the edges for an attractive finish.

 

  • Carefully roll each cucumber ribbon into a tight spiral. Secure each roll with a toothpick and chill for at least 2 hours to allow the flavors to develop.

 

  • Arrange the rolls on a serving platter, garnish with fresh dill sprigs, and serve with the chilled lime miso cream on the side.

Tip:

Preparation Time: 30 minutes (plus at least 2 hours chilling)

The Editors
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