Cucumber and Salmon Rolls

1. 1

   Trim ends from cucumber, then cut into 5-inch lengths.

2. 2

   Using a mandoline or vegetable peeler, cut cucumber lengthwise in very thin slices.

3. 3

   Cut salmon into 3-inch long strips the same width as the cucumber slices.

4. 4

   Thinly spread each cucumber slice with horseradish, then top with a salmon strip.

5. 5

   Place a few pickled ginger strips on one end of the cucumber strip.

6. 6

   Roll up slices, starting with the ginger end.

7. 7

   Secure rolls by dabbing seam with a little horseradish and press lightly.

8. 8

   Place rolls on a platter with ginger facing up.

* Per serving · 4 servings · Values may vary.