Cucumber Salmon Rolls
2 Lebanese cucumbers
cup mascarpone cheese
1 tsp each of lemon zest and juice
2 tsp finely chopped fresh dill
pinch of sea salt and freshly ground black pepper
50g smoked salmon slices, cut into strips
Using a vegetable peeler, slice cucumber lengthwise into long ribbons until you reach halfway.
Turn over and repeat until you reach the middle section that cannot be sliced and discard. You should make about 12 ribbons per cucumber.
Lay cucumber strips on a clean workbench and pat dry with paper towel.
Combine mascarpone, lemon zest and juice, dill, salt and pepper until just combined.
Spread mascarpone over each cucumber ribbon leaving 1cm at the end uncovered. Top ribbons evenly with smoked salmon and roll up, toward the uncovered end, to enclose.
Sprinkle with black sesame seeds and place on a serving plate. Serve immediately, or refrigerate until required.
Source: Dairy Australia