for 30 pieces

Filling

250 g	plain organic cream cheese
1	lime, rinsed with hot water, dabbed dry, use grated zest and 1 tbsp of juice
¼ tsp	salt
a little	pepper

To fill

1 tbsp	toasted sesame seeds
½ tbsp	black sesame seeds
200 g	Fine Food MSC Wild Alaska Silver Salmon, sliced
3 tbsp	dill, finely chopped
¼	cucumber, peeled, cored and quartered

How it's done

Filling

Combine the cream cheese, lime zest and juice, season. Transfer the mixture to a disposable piping bag.

To fill

Place 2 pieces of cling film (each approx. 15 x 40 cm) on the work surface. Spread the sesame seeds in the middle of each piece, leaving a border of approx. 4 cm all the way around. Place the pieces of salmon lengthwise on top, side by side. Sprinkle the dill on top of the salmon. Cut a large tip off the piping bag, pipe ¼ of the filling lengthwise in the middle of each piece, place 2 sticks of cucumber on top of each, press down gently. Spread the remainder of the filling on top, roll up from the narrow end using the cling film. Cover the rolls and chill for approx. 30 mins.

Mini rolls

Remove the cling film. Without exerting any pressure, use a knife to slice each roll into approx. 15 mini rolls.

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