Regal Smoked Salmon Chopsticks
Submitted by: Regal Salmon
- 200g Regal Cold Smoked Sliced Salmon
- 50g Pickled ginger
- 1 Telegraph cucumber
- 40 Disposable chopsticks
- Remove salmon from packet and cut each slice in half through the middle to make a rough square. You should end up with about 40 pieces of smoked salmon.
- With a vegetable peeler take long strips from the outside of the cucumber. Cut each strip into approximately 5-6cm lengths.
- Place a small piece of pickled ginger on the salmon, fold into a parcel. Wrap each salmon parcel with a strip of cucumber.
- Gently open the end of the chopsticks (without splitting in two) and place the salmon and cucumber in the parcel between the chopsticks to hold in place.
- Place on a tray and serve. Can be made several hours ahead and refrigerated.
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