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Smoked salmon chopsticks

Recipe Information

Ingredients

• 200g Regal Cold Smoked Sliced Salmon
• 50g Pickled ginger
• 1 Telegraph cucumber
• 40 Disposable chopsticks

Method

1. 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.

2. With a vegetable peeler take long strips from the outside of the cucumber. Cut each strip into approximately 5-6cm lengths.

3. Place a small piece of pickled ginger on the salmon, fold into a parcel. Wrap each salmon parcel with a strip of cucumber.

4. 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.

5. Place on a tray and serve. Can be made several hours ahead and refrigerated.