Easy “Maki-Style” Smoked Salmon

1. Wash and cut thin slices of cucumber with a vegetable peeler, leaving the skin.
2. Place the cucumber to marinate in 2 teaspoon of rock salt for 30 minutes.
3. Rinse with water, drain them well and pat dry with some kitchen towel.
4. Mix together the cream cheese and goats cheese, and add some seasoning.
5. Pour in the lemon juice and stir.
6. Meanwhile prepare the vinaigrette.
7. Mix the wholegrain mustard, maple syrup, lemon juice, olive oil, salt and pepper.
8. Combine well and store until needed.
9. Place a layer of cling film onto a clean work surface and place the cucumber ribbons slightly overlapping on top.
10. Lay the smoked salmon on top of the entire cucumber layer.
11. Approx 2 cm from the edge of the salmon add the cream cheese mixture, don’t cover the entire layer of smoked salmon, as you will be rolling up like a swiss roll.
12. Place in the refrigerator until required.
13. Remove the cling film and place the roll on a cutting board to serve.
14. Serve with a drizzle of the vinaigrette and a sprinkling of salt.

*Check Coeliac Society of Ireland Food List for gluten free brands.