A colorful hearty and yummy dish! This recipe was inspired by Chef Antony Worrall Thompson, one of the best chefs on earth! 🙂
“Canepés, snacks, bruch – this is perfect for all kinds of occasions.”
Ingredients (Makes 8 rolls)
1 avocado, sliced
1 cucumber, peeled & cut into thin sticks
5 pcs cherry radish, thinly sliced
8 smoked salmon strips
8 mint leaves
8 coriander leaves
120 ml rice wine vinegar
1 tbsp soy sauce
1 tbsp honey
1 lime (juice and zest)
1. Combine cucumber and radish in a bowl.
2. Whisk together the rice wine vinegar, lime juice and zest, soy sauce and honey, then pour over the cucumber salad and allow to stand for 2 hours. Drain it after.
3. Place the 2 leaves of each herb on the salmon, sliced avocado, top with a little of the pickled vegetables and roll up tightly. Cover and refrigerate until ready to serve.
Make sure that the fresh colors of radish, herbs and cucumber peek out from the salmon rolls. Serve with some wholemeal toast.
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