Smoked salmon roll stuffed with cream of avocado, king crab and yellow hot pepper mayonnaise
30′ + 2 hours in refrigerator
400 g smoked salmon in large slices
1 hard-boiled egg
1 sweet spring onion
200 g crab meat
1 teaspoon minced fresh cilantro
150 g mayonnaise
30 g yellow hot pepper paste
1. Crumble the crab meat. Peel and mince the avocado, boiled egg and spring onion. Combine and add the lime juice, cilantro, salt, pepper and olive oil. Mix well and place inside a pastry bag, refrigerate 1 hour.
2. Lay a slice of salmon on a piece of cling film. Put the avocado filling in the centre, roll up and refrigerate 1 hour.
3. Mix the mayonnaise with the yellow hot pepper paste until smooth.
4. Take the film off the rolls and serve garnished with roe, hot pepper mayonnaise and sprouts.