Smoked salmon and wasabi rolls

These are a quick, easy tasty pre dinner snack.

I used Staal Smokehouse’s cold smoked salmon. If you order from the website, be sure to get a long cut, this makes it easier to make these rolls.

The smoked salmon rolls will keep in the fridge for up to 3 days and in the freezer, well wrapped, for 2 months.

If you prefer you can leave out the dill, add coriander and lime juice instead of lemon and make them a bit more oriental.

For the full recipe go to

Makes 30

Ingredients

150g full fat cream cheese at room temperature

½-1tsp wasabi paste

10g fresh dill, chopped

Freshly ground black pepper

200g thinly sliced smoked salmon

1 Cucumber

Method

Place the cream cheese, wasabi and dill in a bowl and mix well. Season to taste with black pepper.
To make the pinwheels, lay the smoked salmon onto a sheet of clingfilm, or plastic wrap on a chopping board and form a rectangle of 30 x 10 cm.
Spread some of the cream cheese mixture evenly over the top about 5mm thick.
Roll the smoked salmon lengthways as tightly as possible using the clingfilm.
Place in the fridge to firm up. Repeat with the remaining smoked salmon. At this point the rolls can be kept in the fridge for 3 days, or frozen well wrapped for up to 2 months.
Cut the cucumber into 5mm rounds and cut with a 4cm cutter to form perfect rounds.
Remove the salmon from the fridge and slice into 1 ½ cm rounds and place on the top of the cucumber Garnish with a sprig of dill and serve.

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