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Cucumber sushi with salmon cream cheese filling

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Ingredients for 7 servings:

  • 1 cucumber(s)
  • 150 g smoked salmon
  • 100 g cream cheese

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Use a vegetable peeler to peel long slices from the cucumber. The closer you get to the center, the waterier the slices will be, so avoid the center if possible and continue on the other side. Place two slices next to each other, slightly overlapping, and spread with cream cheese—the wetter the slice, the more difficult this will be. Halve the smoked salmon slices, fold them into small parcels, and place them at one end of the cucumber slices. Roll the cucumbers tightly and serve immediately. Cucumbers don’t cook well in advance, as they quickly become watery.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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