These pretty little stacks of vegetables wrapped in delicious smoked salmon are a breeze to make and they can be varied. Sugar snap peas, cut lengthways into strips look very effective and taste good. So does asparagus, although it may need steaming slightly. Avocado is another good addition, but make sure it is ripe but still quite firm or it can go mushy. I have found that the vegetables I have used keep well, so if you need to make these several hours ahead, maybe stick to the selection below.
Ingredients - makes 15
100 gms lightly smoked salmon
1/4 yellow pepper, medium sized
1 stick of celery
1/4 ridge cucumber
A few sprigs of fresh dill
1 preserved lemon
Cut smoked salmon into rectangles, approximately 3 cms x 10 cms. Lay out the rectangles on a board. Season with black pepper.
Peel and deseed the cucumber. Cut into matchsticks, 5-6 cms long.
Cut the celery into similar length matchsticks.
Slice the yellow pepper similarly.
Halve preserved lemon, scrape out and discard the flesh and slice. Make the slices as long as the lemon size allows.
Form little piles of the vegetables and lemon, one or two of each variety in every bundle.
Put a pile of vegetables on the bottom long edge of a salmon strip and carefully roll up, letting the vegetables stick out of the top and, if serving immediately or within a few hours, poke in a sprig of dill.
Drizzle with a little lemon juice and plate up in a dramatic row.
Alternatively, roll up on their sides in cling film, making long sausages-like rolls and store flat. They will keep in the fridge for a day or so. Add the dill and drizzle with lemon juice before serving.