These cold salmon and avocado cannelloni will be your favourite alternative to the famous Italian dish. Some of the advantages are that mayonnaise is a cooler option than boiling béchamel sauce. Or that, although we never say "no" to grilled cheese, replacing it with cold roe seemed like a better idea to beat the heat.
Servings for 2
For the sauce, dice the salmon and place it in a bowl for later.
later. Add the spring onion, pickles, and capers, finely chopped. Combine with mayonnaise, mustard and mirin and set aside for 15 minutes. Meanwhile, mash the avocado with lime juice.
Dip the rice paper rolls for 10 seconds into water, and shape the edges on a previously greased kitchen cutting board. Fill them with avocado first and then with the salmon mix.
Fold the rice paper, shaping the rolls and plate. Garnish with mayonnaise, fish eggs, and pea sprouts.
For the sauce, heat olive oil until it raises the smoke point, but be careful not to burn it. Meanwhile, put together the chilli, garlic powder and some sugar in a bowl and, when the oil is hot enough, pour it into the bowl until it stops bubbling. Serve it with the rolls.
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