Petrossian's smoked salmon maki rolls

Luxury London

14 April 2021

We may not be able to travel just yet but, featuring ingredients hailing from Japan, France and the Baltic sea, these maki rolls by fine food purveyor Petrossian are a real taste of faraway places. Bright, light and summery, they'll provide a gorgeous centrepiece for any table – ideal for diaries heaving with al fresco entertaining. 

14 April 2021 | Luxury London

Serves 6

Ingredients

For the maki rolls

500g Petrossian Coupe du Tsar Sauvage wild salmon
1 raw beetroot
Half a black radish
2 ripe avocados
Edible flowers (optional)
8 – 10 sheets of rice paper (spring roll wrappers)

For the dressing

100ml rice vinegar
200ml sesame oil
A dash of lemon juice

Method

For the maki rolls

  1. Cut the beetroot and radish into thin strips.
  2. Cut the Coupe du Tsar Sauvage salmon into ½-inch wide strips. Cut the avocado into slivers about 2 inches thick.
  3. Gently soak the sheets spring roll wrappers in warm water, one by one.
  4. Once they’re thoroughly softened, lay them out flat on a clean cloth.
  5. Towards the bottom of each rice paper wrapper, place a few edible flower petals in the middle with some strips of raw vegetables and wild salmon, and finally some avocado.
  6. Fold over the left and right sides towards the middle and roll upwards, pulling slightly to compress the filling as you wrap the roll.
  7. Leave to rest in the fridge, uncovered, for 30 minutes, then cover with clingfilm until it’s time to serve​.

To serve

  1. Whisk the rice vinegar, lemon juice and sesame oil together to make the dressing.
  2. Cut the rolls into evenly sized makis.
  3. Serve the makis with the dressing and a few edible flower petals.

Read more: Hugh Fearnley-Whittingstall's carrot, cabbage, ginger and chilli salad