Salmon Cucumber Rolls

Directions

Using a sharp knife, trim the ends off of the cucumbers.

Starting at one end, cut a thin strip off of the cucumber, trying to keep the thickness even. It might take a few slices until you start to get them right, but it’s not difficult. Alternatively, you can use a mandoline slicer. You’ll need about 10–12 strips.

Drain the salmon; in a bowl, mash it with the back of a fork. Add the grated carrot, dill, lemon juice and black pepper. Stir until incorporated.

Using a spoon, scoop up about 2 tablespoons of the salmon mixture and pack it into a ball. Place it at one end of a cucumber strip, then roll the cucumber up as shown in the recipe photo.

Secure the roll with a toothpick, then place a few sunflower sprouts on the top.

Repeat for all remaining rolls and salmon.

Nutrition Information

Serves: 10 |  Serving Size: 1 cucumber roll

Per serving: Calories: 53; Total Fat: 2g; Saturated Fat: 0g; Monounsaturated Fat: 0g; Cholesterol: 5mg; Sodium: 60mg; Carbohydrate: 4g; Dietary Fiber: 1g; Sugar: 2g; Protein: 6g