Cucumber rolls with pink salmon and Korean carrots are a wonderful snack for the holiday. A successful combination of the freshness of cucumber, the taste of salted pink salmon and carrots in Korean, combined with the simplicity of both preparation and further serving and eating. It turns out exactly one bite, which is very appropriate on a buffet table. Cucumber rolls-rolls disperse in an instant, so you need to make them with a margin. Moreover, in spite of all doubts, cucumbers do not emit very much moisture, and the appetizer does not "float" on the dishes.
List of required products:
- Lightly salted pink salmon: 400 grams of fillet;
- Korean carrots: 200 grams, coarsely chopped;
- Green salad: a bunch of fresh leaves;
- Fresh cucumber, salad variety: 1 piece;
- Lemon juice: a couple of tablespoons.
How to prepare the "tubes"?
Wash each leaf of lettuce and dry thoroughly with paper towels. Spread them over a serving flat dish. Set aside.
Prepare a cutting board. Wash the cucumber, cut off the ends, dry the fruit with paper towels and cut into thin strips or ovals. Arrange the slices on a cutting board.
Prepare a second cutting board for cutting fish. Put the fillet on it and dry it with paper towels. Cut the pink salmon into thin strips or slices. Sprinkle each slice with lemon juice, best sprinkled with juice from a spray bottle.
Put the Korean carrots on a plate. On each slice of cucumber, put a slice of fish, put some carrots in the center. Roll up, not tightly and chop off with a decorative skewer.
Put the finished rolls on the lettuce leaves. Put the dish in the refrigerator and wait forty minutes. Serve with vegetables, herbs and sauce.
