Label Rouge Scottish salmon and carrot makis with creamed avocado
(Serves 4) :
- 600g joint of Label Rouge Scottish salmon, with skin removed
- 4 carrots
- 1 avocado
- ½ stock cube
- 2 dstsp olive oil
- 1 tsp wasabi (Japanese condiment)
Preparation : 30 min
Cooking : 15 min
Peel the carrots and cut into 1.5cm wide strips. Boil for 3 mins in salted water then run under cold water to cool.
Cut the salmon into 1.5cm pieces, wind the carrot strips round and fix with a cocktail stick.
Mix the stock cube with 200ml water and boil for 5 mins on a high heat. Remove from heat and add chopped avocado and wasabi. Blend into a thickened cream.
Fry the salmon makis in olive oil for 2 to 3 mins till golden, turning halfway through cooking.
Pour the avocado cream into ramequins and serve with the makis.
