My Smoked Salmon Cucumber Rolls are really so delicious. Everytime I make them, I get jaw-drop reaction from my guests.

The Smoked Salmon Cucumber Rolls are also gluten-free, banting-friendly, paleo and LCHF. Sometimes I make the cucumber rolls with tuna for a quick lunch snack and the kids just love it. For the festive season we are going to step it up a little.

So the cucumber rolls are filled with a creamy salmon mousse and it is then topped with a salmon ceviche. Easy to prep, beautiful to present and delicious to eat.

Salmon Mousse and Cucumber Starter

Makes 24

Ingredients

2 large cucumbers

500 g cold-smoked Threestreams Trout or Salmon – skin removed

250 g cream cheese

2 spring onions – finely chopped

Zest and juice of 2 limes

30 ml Kikkoman citrus flavored Soy dressing

15 ml black sesame seeds

Mini basil leaves and flowers

Salt to taste

Method

Place the cream cheese, 250g of the trout, zest and juice of 1lime, spring onions and a pinch of salt in a blender and process to a mousse-like consistency. Scoop into a piping bag.

Take the other 250 g of trout and cut into very tiny cubes. Add the zest and juice of lime and the soy. Leave for 5-10 minutes.

In the meantime, use a vegetable peeler and cut the cucumber in lengths. DO NOT use the first 2 slices, there is too much peel and too little flesh. Also DO NOT use the ribbons close to the pips. It is too watery and will make the starters too watery. Roll the ribbons around fingers to make 24 tubes. 

Just before serving, place the cucumber tubes on a plate. Pipe the trout mousse into the tubes. Top with the trout cubes. Finish off with black sesame seeds and basil flowers and leaves.

PS: you can place the trout skin on a baking sheet, drizzle  with a little olive oil, salt and bake at 180 C until crispy and put a small shard of skin on each serving.

Serve with ice cold bubbly. I recommend Fairview Brut 

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