Salmon rolls

Name: Salmon rolls
Cook time: 20 min
Total time: 20 min
Yield: 6
Cuisine: Japanese
Ingredients: 200 g fresh smoked mackerel fillet; 20 cut White bread; 1 cucumber; 5 sushi nori sheet (seaweed) bag; 200 g smoked salmon; 20 g cress

Riceless sushi salmon mackerel rolls with cress.

Ingredients

Kitchen Stuff

1 bamboo mat

Directions

Remove the skin and pick the mackerel into small pieces. Season with pepper and finely chop with a fork.
Cut the crusts of the bread.
Halve the cucumber in the length. Remove the seed lists with a teaspoon and cut each half into 3 bars. Dab dry with kitchen paper.
Cover the bamboo mat with cling film and put a nori sheet on it. Cover with 1/5 of the salmon and leave 2 cm on the edge.
Cover with 4 slices of bread. Divide 1/5 of the mackerel and 1/5 of the cress over it.
Place a bar of cucumber on the side closest to you.
Roll up tightly with the bamboo mat. Stick the end of the sheet with some water, remove the mat and wrap the roll tightly in cling film. Make 4 more roles.
Cut the rolls just before serving in 6 pieces. Remove the foil.
Bon appétit! .