Saveur

(Rouleaux de Concombre et Saumon)

When making these appetizers, try to use the thinnest-cut smoked salmon you can find; you should almost be able to see through it. Thickly sliced salmon will make the rolls too fat. Stir together 6 oz. softened goat cheese, 5 finely chopped large mint leaves, 1 finely chopped clove garlic, and salt and freshly ground black pepper to taste in a medium bowl; set aside. Trim the ends off of 1 long English cucumber, then halve crosswise. Cut each cucumber half lengthwise into 8 thin flexible slices. Cut 1⁄4 lb. very thinly sliced smoked salmon into sixteen 1" × 6" pieces. Lay 1 piece salmon lengthwise atop a cucumber slice, then dollop about 1 tbsp. of the goat cheese mixture on one end. Starting at the goat cheese end, roll up the salmon and cucumber completely and secure with a toothpick; transfer to a large platter. Repeat process to make 16 rolls in all. Garnish platter with cherry tomatoes. Serve immediately. Makes 16.

This article was first published in Saveur in Issue #103