EATS: Smoked Salmon and Avocado Cucumber Roll

We’ve been hosting some summer guests in the Hamptons and it’s always nice to create unique brunch dishes like this salmon and avocado cucumber roll to enjoy. The fresh, crunch of the cucumber paired with the creamy avocado, bright micro greens and smoked salmon with a little lemon zest make this a favorite brunch recipe year round. The smoked salmon and avocado cucumber roll can be served and enjoyed as is, or by placing a wheel of the roll on to a piece of toast.

Smoked Salmon and Avocado Cucumber Roll Ingredients

• 1 cucumber, thinly sliced, layered (each piece slightly covering the edges of the piece layered before it) on parchment paper and salted

• 3 ounces smoked salmon layered over cucumber

• 2 Tablespoons sour cream, spread over salmon

• 1 avocado halved and each side sliced vertically, lay each half down over the sour cream and salt

• 1/3 of a lemon juice squeeze over avocado

• 1 teaspoon black sesame seeds

• 1 teaspoon white sesame seeds

• 1 ounce micro greens spread over avocado

• a few teaspoons of olive oil to drizzle over the top

Once your smoked salmon and avocado cucumber roll layers have been assembled, they’re ready to be rolled. Carefully lift beneath the cucumbers of one end away from the parchment paper. Roll and tuck the layers as you go. Once completely rolled you can place, covered, into the refrigerator and allow to set before serving. When ready to serve, slice the smoked salmon and avocado cucumber roll into wheels. You can serve and eat as is or place a smoked salmon avocado cucumber wheel on a piece of toast and enjoy!