To impress my father-in-law with a divine combination of proteins, I came to teach you how to prepare cucumber, salmon and avocado rolls.
You can pair them with garlic bread and some slices with cheese and butter.
Cook
25 min
Servings
2
Peel the cucumber and cut it into long, thin slices with the help of a mandolin, you could also do it with a vegetable peeler. Place it on a tray and add a little salt, wait 5 minutes, rinse and dry each sheet with absorbent paper. Spread the transparent film on a board and on top of it the cucumber slices superimposed on each other.
Cut the salmon into medium strips. Peel the avocado and cut it into thin slices. Fill a pastry bag with the cream cheese. Place the salmon strips together with the avocado on the bottom of the cucumber, add cream cheese and a little arugula, place the filling transversely to the cucumber slices, preventing it from sticking out. Salt and pepper a little and start rolling the cucumber with the help of the film, do it very carefully but press firmly.
Once you have shaped it into a roll, store it in the fridge wrapped in transparent film for about 10 minutes. Just before serving, remove the film and cut the roll into 1.5 to 2 cm thick slices. Cut the pumpernikle into squares and serve on top of them. Serve with soy sauce and wasabi.
It is important to have frozen salmon beforehand to avoid food risks such as anisakis, since it will not be cooked.
