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1 English cucumber
3 green onions, minced
1/2 cup finely chopped pickled ginger
1/2 cup finely chopped fresh cilantro
12 to 15 large, thin slices smoked salmon, about 250 g to 375 g
2 tsp black or white sesame seeds, or 1 tsp each (optional)
2 limes
1/4 cup soy sauce
Trim off and discard skinny ends from cucumber. Slice cucumber in half lengthwise. Scoop out and discard seeds. Diagonally slice each half into 3/4-inch- (2-cm-) wide pieces. In a small bowl, stir onions with ginger and half of coriander. Press about 1 scant teaspoon (4 mL) mixture into hollow of each cucumber piece.
Cut each salmon slice lengthwise into thirds to make long thin strips. Wrap a salmon strip around middle of each cucumber piece, covering ginger mixture. Where salmon strip overlaps itself, squeeze gently to help it stick together. Arrange rolls on a large tray. Press a few sesame seeds, if using, onto top of each roll.
Squeeze 1/3 cup (75 mL) juice from limes into a small decorative bowl. Stir in soy sauce and remaining coriander. Serve as a dipping sauce with salmon rolls. Serve immediately or cover with plastic wrap and refrigerate up to 4 hours.
Calories 13, Protein 1.7g, Carbohydrates 0.6g, Fat 0.4g, Fibre 0.1g, Sodium 119mg.
It's simplicity at its best. For a quick appetizer, wrap long skinny slices of smoked salmon around pieces of hollowed-out cucumber with a gingery surprise in the centre.
If some of salmon strips aren't long enough to completely wrap around cucumber pieces, slice into smaller strips, then drape across cucumber, covering filling.