Smoked Salmon and Avocado Nori Rolls

Ingredients:

300g sliced smoked salmon
100g cream cheese, softened
60ml double cream
1 tbsp chopped pickled ginger
3 nori sheets
1 small avocado, peeled, pitted and thinly sliced

Method:

Combine 100g of the salmon with the cream cheese, double cream and ginger in a food processor and pulse until smooth.

Cut the nori sheets in half then take one piece and lay, cut side down, on a sushi mat so that the long edge is facing you. Arrange 1/6 of the remaining salmon slices in a single layer on the sheet (leaving a 1cm border clear on the long edge opposite you). Take 1/6 of the salmon and cream cheese blend and spread this over the salmon slices. Now arrange the avocado in a long row along the side of the sheet facing you.

Use your thumb and forefingers to pick up the edge of the mat closest to you whilst using the remaining fingers to hold the filling in place. Roll the mat forward whilst pulling upwards to tightly roll up the nori and the filling. Take the loose edge, moisten lightly and use to seal the roll. Repeat the process with the remaining nori and filling ingredients.

A sushi mat is indispensable for this recipe, however, at a pinch you can use a piece of cheese cloth or muslin that's folded over and in which a piece of thin card has been sandwiched to give it a little rigidity.