for 12 pieces

Salmon

1 tbsp	olive oil
1	organic lemon, use grated zest and juice, 2 tbsp set aside
¼ tsp	salt
400 g	salmon fillets, cut into 12 slices

To make the rolls

12	rice paper (approx. 22 cm in diameter)
½ bunch	radish, thinly sliced
½	cucumber, cut into sticks
150 g	celery, cut into sticks
100 g	blackberries
½ bunch	dill
½ bunch	basil, leaves torn off
½ bunch	lovage, leaves torn off

Dressing

80 g	plain yoghurt
50 g	crème fraîche
½ bunch	dill, finely chopped
½ bunch	basil, finely chopped
½ bunch	lovage, finely chopped
¼ tsp	salt
a little	pepper

How it's done

Salmon

Heat the oil in a non-stick frying pan. Mix the lemon zest and salt, use to season the salmon. Fry the salmon for approx. 2 mins. on each side, add the lemon juice, reduce a little.

To make the rolls

Place a sheet of rice paper in warm water for approx. 30 secs. then lay on a damp cloth.

Place one slice of salmon, a little radish, cucumber, celery and blackberries in the centre of each sheet, sprinkle with a few herbs. Fold the edges inwards, then roll up tightly from the bottom, place on a plate, and cover with a damp cloth. Repeat the process with the remaining rice sheets and ingredients.

Dressing

Combine the yoghurt with the reserved lemon juice and all the remaining ingredients, serve with the summer rolls.

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