Ingredients
250 g block cream cheese
2 tbsp snipped fresh chives
Sprinkle of SIDS CRAZY LEMON
1 lime
½ very ripe avocado, peeled
150 g wild smoked salmon, about 12 slices
2 tbsp sesame seeds, optional
Directions
In a bowl, stir cream cheese with chives. Squeeze 2 tsp juice from lime and add to cream cheese along with avocado and a very light sprinkle of SIDS CRAZY LEMON. Using a fork, mash to mix. Lay a large sheet of plastic wrap on counter. Arrange 6 salmon slices in centre, overlapping slightly to form a rectangle. Spread half of avocado mixture over salmon almost to edges.
Starting from long edge, gently roll salmon, lifting plastic wrap to help form a log. Don’t wrap plastic into roll. Sprinkle with half of sesame seeds, (if using) rolling to coat. Wrap in plastic wrap. Twist ends to tighten roll. Repeat with remaining ingredients. Refrigerate rolls until firm, 4 hours or preferably overnight. With a serrated knife, gently slice into thick rounds. Serve on rice chips, rice crackers or thin cucumber slices, and top with more chives if you wish.
