Hot and Savoury: Smoked Salmon and Wasabi Rolls

We had some friends over for dinner on Thursday night, watching a video and slide show of the photos taken during our Austrian skiing trip last month. The buffet table contained some dishes that were Austrian (Wiener Schnitzel a la Johanna), some that were appropriate for Easter table (my Pashka, for example; as well as Marbled Beetroot Eggs), as well as some random favourites (Alanna's Spicy Carrots). But I also wanted to try something new and savoury, and these smoked salmon and wasabi rolls from the Swedish Arla site (Laxrullar med wasabiröra) hit the spot perfectly.

Try them, they're lovely. The Arla-people describe these as Swedish sushi :)

Smoked Salmon and Wasabi Rolls
(Suitsulõhe-wasabirullid)
Serves 10 as a nibble

200 g thinly sliced cold-smoked salmon
50 g dill, finely chopped
150 g cream cheese (Philadelphia)
0.5 to 1 tsp wasabi paste
a pinch of salt
2 Tbsp toasted sesame seeds

Combine dill and cream cheese in a bowl, season with wasabi paste and salt, if necessary.
Cover a cutting board with a cling film, then place salmon sliced next to each other, overlapping slightly. Spread the cream cheese mixture over the salmon slices. With the help of the cling film, roll into a tight cylinder, starting from the longer edge. ´
Place the roll into a freezer for at least half an hour (I kept it in the freezer for 2 hours).
Toast sesame seeds on a dry non-stick pan until golden, then sprinkle onto a cutting board.
Remove the salmon roll from the freezer and unwrap. Roll back and forth in sesame seeds to cover.
Using a very sharp knife, cut into 1 cm slices.