- Pickled shallots: 1 Lime juice; ½ Shallot, sliced; 3 tbsp Red wine vinegar; 1 tsp Honey; pinch of salt; fresh ground black pepper to taste
Directions
Pickled shallots: In a bowl, mix all sauce ingredients. Toss the sliced shallots in mixture and set aside.
In a bowl, mix the cream cheese, shallots, garlic, herbs and spices together until smooth. set aside.
Lay out a long piece of plastic wrap. Carefully layer the smoked salmon into a rectangle, slightly overlapping each other. Press the salmon down with hands or use a mallet to press them together.
Spread a thin layer of cream cheese mixture on the salmon. Add some of the vegetables in a line to the middle of salmon.
Using the plastic wrap, roll the salmon over the filling (similar to sushi), continue to roll until you reach the end. Place in refrigerator to chill for 10 minutes, to make cutting easier. Slice into ½ in rounds. Sprinkle with sesame seeds.