Smoked Salmon and Avocado Rolls Recipe
How to Make Smoked Salmon and Avocado Rolls
Method
- Toast sesame seeds lightly in a small pan, until golden. Set aside.
- Peel carrots and thinly slice into batons, set aside. Cut the cucumber in half (roughly 6cm long). Slice sides off, leaving the centre out. Then slice the sides thinly into batons.
- Slice avocado in half. Used the avocado side without the stone and slice into 6 batons. Using a spoon carefully remove the avocado from skin and place into a small bowl.
- Juice the lemon and reserve half of the juice for the dressing. Use the other half for coating the avocado (so it doesn’t brown).
- Wash and pluck coriander leaves from their stems.
- Make the dressing by combining all the ingredients in a bowl and whisk well. Add a couple of spoonfuls of the dressing over cucumber and carrot batons and toss lightly. Set aside for flavours to absorb.
- To assemble the rolls, on a cutting board, lay 2 smoked salmon slices slightly overlapping each other. Across the middle of the salmon, off centre, place a small amount of cucumber, carrot, avocado and coriander leaves. If using basil or dill leaves, add those now too.
- Place 1 side of salmon over the filling and then roll up securely. Lay on a serving platter. Repeat again until you have used up all the salmon and vegetable mix. You should get 4-6 rolls.
- Once complete, drizzle the rest of the dressing over the rolls and sprinkle the toasted sesame seeds over the top.
- Pick small basil leaves and coriander leaves to sprinkle over the top for garnish.
Recipe: Courtesy of Virginia, ALDI Test Kitchen