Asian Cucumber Salmon Rolls
4 Tbspkewpie japanese mayonnaise
1/4 tspwasabi paste, or to taste
1 tspfresh chopped dill, and more for garnish
1/2 largeenglish cucumber, washed and thinly sliced
8 1/2 oz(250 g) smoked salmon lox or as needed, thinly sliced
40 smallpieces pickled ginger
How to Make Asian Cucumber Salmon Rolls
- In a small bowl, combine mayo and wasabi paste. Stir well before adding 1 tsp. dill; mix well and set aside.
- Leaving the skin on, cut cucumber in half and then each half lengthwise. Using a mandolin, slice the cucumber as thin as possible. Add a thin slice of smoked salmon, slightly smaller than the cucumber on top. Spread a thin layer of dressing on the fish. Add a couple pieces of pickled ginger.
- Roll up cucumber starting on the pickled ginger end. Place each roll on a serving plate and garnish with fresh dill sprigs. Serve immediately
- Note: Depending on the size of your cuke and how thick you slice it, you should get between 8 to 10 slices per quarter section.