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Very yummy Ollin! The only problem I had was the smoked salmon I was using was a thin slice from a large fish cut with the grain in the wrong direction for easy rolling, but I think I got it looking half decent and it certainly tasted fabulous. I used some Tasmanian cold smoked Atlantic salmon that already had some pepper and herbs added so I didn't bother with that step. The left-over sauce was great over a salad.