Oriental Smoked Salmon Rolls
|Green paw paw/Papaya||1 , peeled and cut into thin matchsticks|
|Cucumber||1⁄2 , peeled and cut into thin matchsticks|
|Radishes||8 , thinly sliced|
|Rice wine vinegar||125 Milliliter|
|Limes||3 , juiced and zested|
|Reduced salt soy sauce||1 Tablespoon|
|Runny honey||1 Tablespoon|
|Onions spring||6 , finely shredded|
|Smoked salmon||350 Gram, cut into long strips|
Combine the papaya, cucumber and radishes in a bowl.
Whisk together the rice wine vinegar, lime juice and zest, soy sauce and the honey, then pour over the papaya salad and allow to stand for 2 hours.
Drain and fold in the spring onions.
Cut the smoked salmon in 7.5 cm lengths.
Place 2 leaves of each herb on the salmon, top with a little of the pickled vegetables and roll up tightly.
Cover and refrigerate until ready to serve.