RECIPE OF THE WEEK

Cucumber Salmon Rolls

Shepparton News - Country News - - COUNTRY LIFE - Source: Dairy Australia www.leg­endairy.com.au/recipes/

Makes 24

In­gre­di­ents: 2 Le­banese cu­cum­bers

1⁄2 cup mas­car­pone cheese

1 tsp each of lemon zest and juice

2 tsp finely chopped fresh dill pinch of sea salt and freshly ground black pep­per

50 g smoked salmon slices, cut into strips

Method:

Us­ing a vegetable peeler, slice cucumber length­wise into long rib­bons un­til you reach half­way.

Turn over and re­peat un­til you reach the

mid­dle sec­tion that can­not be sliced and dis­card.

You should make about 12 rib­bons per cucumber.

Lay cucumber strips on a clean work­bench and pat dry with pa­per towel.

Com­bine mas­car­pone, lemon zest and juice, dill, salt and pep­per un­til just com­bined.

Spread mas­car­pone over each cucumber rib­bon leav­ing 1 cm at the end un­cov­ered.

Top rib­bons evenly with smoked salmon and roll up, to­ward the un­cov­ered end, to en­close.

Sprin­kle with black se­same seeds and place on a serv­ing plate.

Serve im­me­di­ately, or re­frig­er­ate un­til re­quired.

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