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Ingredients
- 1 large cucumber
- 200g ricotta cheese
- 200g smoked salmon
- Salt and pepper
- 1tsp toasted sesame seeds (or sunflower seeds)
- 1tsp chopped chives
- 1tsp nori, sliced
- Wash the cucumber and cut it into long, thin strips using a mandoline or a vegetable peeler. Set the cucumber strips aside.
- Lay a sheet of cling film on a clean, dry surface. Lay the cucumber slices out, slightly overlapping.
- Spread a thin layer of ricotta cheese evenly over the cucumber, leaving about a one inch border at the top. Place a layer of smoked salmon over the ricotta cheese. Season with a little salt and pepper.
- Starting from the bottom edge of the cling film, tightly roll it up, applying gentle pressure to ensure the roll is firm. Allow to set in the fridge for a couple of hours, before slicing into pieces with a sharp knife. Garnish with toasted sesame seeds, chives and chopped nori seaweed.
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