Yield
6 entrée or 18 appetizer servings

How to Make It

Step 1

Combine first 7 ingredients in a metal bowl; cover and chill 30 minutes. Combine wasabi and horseradish in a separate bowl; set both mixtures aside.

Step 2

Slice (1/4-inch-thick) ends from each cucumber, and discard. Thinly slice 18 (1/16-inch-thick) slices of cucumber lengthwise using a mandoline or vegetable peeler, avoiding center section of seeds.

Step 3

Spread about 1/4 to 1/2 teaspoon wasabi mixture over each cucumber slice. Spread about 1/4 cup salmon mixture over wasabi mixture. Roll up slices, starting at short end. Cover and chill until ready to serve.

Step 4

Arrange arugula on individual plates. Top with roulades. Garnish, if desired.

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