Starter Japanese-inspired fusion
Smoked salmon rolls with wasabi, cucumber and pickled ginger
Meat & fish
Editorially prepared
Cold-smoked salmon bites with a creamy filling, crisp cucumber and a gentle wasabi kick. Black sesame contrasts with the orange fish on a Halloween meze table. Makes about 12 rounds.
Plan this meal
Set your servings and add the meal. Open your plan to choose more meals and find your combined shopping list.
COOK YOUR WAY
Take this recipe to the kitchen
Start a session to tick off ingredients and steps and use timers.
Ingredients
4 servings · metric units
The base quantity makes about 12 rounds, allowing 3 per person. For a larger batch, make several rolls of similar dimensions rather than one very large roll. Chill them together; the chilling time stays the same, but preparation and slicing will take longer.
Shopping for this recipe
Your list uses the selected servings and fridge. Stock quantities are unknown — check you have enough.
You’ll need
Chopping board · Sharp, straight-edged knife · Small bowl and spoon · Kitchen scales and measuring spoons · Cling film · Kitchen paper · Flat tray that fits in the fridge · Fridge · Small serving platter
Method
0/5 stepsPrepare the cucumber and ginger
Wash the cucumber, scoop out the watery centre and weigh out about 50 g of cucumber. Cut into thin batons and dry thoroughly with kitchen paper. Drain and finely chop the pickled ginger, then measure the amount needed. Measure the remaining ingredients; keep the salmon refrigerated until you assemble the roll.
Prepare the cucumber and ginger Mix the filling
Mix 75 g of cream cheese with 0.5 tsp of wasabi horseradish, 2 tsp of pickled ginger and 1 tsp of lime juice in a bowl. The filling should be evenly mixed, with small pieces of ginger, and thick but spreadable. Taste and add a little more wasabi if you prefer a stronger kick.
Mix the filling Assemble the roll
Spread cling film over the board. Arrange 200 g of smoked salmon in a rectangle about 25 × 18 cm, overlapping the slices so there are no gaps. Spread all the filling thinly over it, leaving about 1 cm clear along the far long edge. Check that the cucumber batons are dry and arrange them along the nearest long edge. Roll up firmly from the cucumber side, lifting the cling film and peeling it back as you go so it does not become trapped inside. Wrap the roll in the film, twist the ends and place seam-side down on a tray. Transfer to the fridge.
Assemble the roll Chill the roll
Chill the roll at 0–4°C for about 2 hours from the moment it goes into the fridge. It should be cold throughout and firm enough to hold its shape when gently pressed through the film. If it still flattens easily, refrigerate it for longer and check again before slicing.
2:00:00Chill the roll Coat, slice and serve
Just before serving, scatter 2 tbsp of black sesame seeds over a clean board. Unwrap the roll and gently roll it in the seeds, pressing them lightly onto the surface. Use a sharp knife to cut it into about 12 rounds with gentle slicing strokes rather than pressing down; wipe the blade between cuts. Arrange the rounds cut-side up on a small platter. Serve immediately, cold, as individual bites without bread.
Coat, slice and serve
My note for next time
Saved automatically in this browser. This note is not sent to the editors. 0/2000
Tips
- Drain the ginger thoroughly and dry the cucumber well. Excess liquid loosens the cream cheese and makes slicing harder.
- If the cream cheese is difficult to spread, work it with a spoon in the bowl. Do not thin it with extra juice.
- You can assemble the roll several hours before your gathering and keep it wrapped in the fridge. Additional holding time before serving is not included in the recipe time.
- The black sesame and orange salmon create a Halloween contrast. Serve the rounds cut-side up, without bread or reheating.
Storage
Make the roll on the day of serving. Keep it tightly wrapped in the fridge at 0–4°C until slicing. Cover the sliced rounds and serve in small batches, keeping the remainder refrigerated. They are best eaten the same day; also follow the salmon’s use-by date and storage instructions once opened. Do not freeze the assembled rolls, as the cucumber will release water when thawed.
Timing
Hands-on: 30 min · Cooking: 0 min · Resting: 2 hr
The total allows for tasks done in parallel. The individual times can overlap.
