Cucumber Smoked Salmon Rolls

Ingredients

For the marinated cucumbers:

1 medium cucumber, unpeeled

1 teaspoon coarse sea salt

1/4 cup chopped red onion

2 teaspoons chopped fresh dill

2 tablespoons extra virgin olive oil

2 teaspoons apple cider vinegar

1 teaspoon sugar

1/4 teaspoon freshly ground black pepper

For the rolls:

8 ounces thinly sliced smoked salmon, each slice about 6" long

4 ounces whipped cream cheese, at room temperature

2 scallions, coarsely chopped

2 tablespoons, each, white and black sesame seeds

Optional garnish: fresh chives or dill

Directions

Use the fine slicing blade of a food processor or the slicing side of a box grater to slice the cucumbers, then cut each round into matchsticks.
Place in a strainer over an empty bowl and sprinkle with the coarse salt, using your hands to toss well.
Let sit for 30 minutes to “sweat” the cucumbers.
Rinse thoroughly to remove excess salt, then pat dry with paper towels.
Transfer the cucumbers to a large bowl and add the rest of the marinating ingredients, tossing well.
Let marinate on the counter for 1 hour or up to overnight in the fridge.
To create the rolls, place a large piece of parchment paper on a cutting board.
Arrange the salmon slices lengthwise in an overlapping pattern to create a rectangle that’s roughly 12" across.
Fold the scallions into the cream cheese, then spread over the salmon, using a small offset spatula to make an even layer, leaving a 1" border.
Drain the cucumber slices and place about 3/4 cup of them in a strip across the center of the cream cheese.
Slowly roll up the salmon along the side closest to you, using the parchment to help form the roll.
Chill the roll for 30 minutes to make slicing easier.
Use a serrated knife to cut the roll into 12 pieces.
Place the sesame seeds in a small dish and roll the salmon sides of each piece in the seeds.
Arrange on a platter and garnish with a small piece of chive or dill as desired.
Pass the rest of the cucumbers separately.

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