Smoked Salmon, Pickled Ginger & Cucumber Chopsticks with Wasabi Mayo

• serves 20

• Preparation time:

• Cooking time:

Ingredients

10 centre slices of smoked salmon
1 small jar pickled ginger
1 cucumber
1 packet bamboo disposable chopsticks (must be attached at end)
1 cup mayo
1 tube wasabi paste

Method

1. Cut each salmon slice in half across and lay on a flat surface and place a small amount of pickled ginger in the centre of each piece. Use a vegetable peeler to peel long strips of cucumber. Roll cucumber around each salmon parcel, trimming cucumber if necessary.

2. Carefully open the each chopstick (avoid splitting them in two) and place salmon parcels between the chopsticks to hold them in place.

3. Whisk together the mayo and wasabi to taste – be careful as it’s very hot.

4. Serve chopsticks with a separate dish of wasabi mayo.

Notes