Nice and creamy salmon snack with homemade spicy dipsauce from ginger and chili.
Prep Time 5 minutesmins
Cook Time 10 minutesmins
Total Time 15 minutesmins
Servings 3-4 people
For the salmon rolls
200grof sliced smoked salmon
100grcream cheese with herbsor just take natural cream cheese and add fresh herbs to taste
1avocadosliced in thin strips
Salt n Peppa
For the sauce
120mlMirin or white wine vinegar
½Red chili. Finely chopped
3clovesof Garlicfinely chopped
2tbspfresh gingerfinely chopped
Take a bowl and mix the cream cheese with 1 tbsp chopped chives and the clotted cream. Add salt n peppa to taste
Take some cling film and lay the slices of salmon on it. Let the salmon slices slighty overlap each other. On the salmon spread a thick layer of the creamcheese filling and finish off with the avocado strips in the center.
Roll up the salmon like a wrap and let it set for at least one hour in the fridge.
Put a small pan on the stove and add all ingredients for the sauce. Bring to a boil and then let it simmer for another five minutes on low fire. Zet een steelpan op het vuur en doe hier alle ingrediënten voor de saus. Then turn off the fire and let the sauce cool down.
When the salmon rolls have set, cut them in slices of ± 2cm thick.
Serve these rolls on a big plate with a cup of the ginger chili sauce in the centre or ont the side for dipping.