Ingredients

Wasabi mayo:

1 tbsp (15mL) prepared wasabi

1/3 cup (75mL) mayonnaise

Smoked salmon rolls:

20 pieces smoked salmon, each about 3-inch/7.5-cm long and 1½-inch/4-cm wide

¼ English cucumber, sliced lengthwise, seeds removed, cut into 3-inch/7.5-cm julienne

4 oz (125mL) jicama (or Asian pear), peeled and cut into 3-inch/7.5-cm julienne

½ bunch chives, cut into3-inch/7.5-cm lengths

20 sprigs fresh coriander, cut into 3-inch/7.5-cm lengths

shredded mint leaves

Preparation

  1. Combine wasabi with mayo in a small bowl.
  2. Arrange salmon strips on a work surface. Place a dab of wasabi mayo at one end of each strip. Place a few strips of cucumber, jicama, chives, coriander and mint on the mayo so that they line up with one side of salmon and are protruding about 1½-inch/4-cm on the other side. Starting on the vegetable side, roll up salmon and then stand the rolls up on a serving platter.