Label Rouge Scottish salmon and carrot makis with creamed avocado

(Serves 4)

  • 600g joint of Label Rouge Scottish salmon, with skin removed
  • 4 carrots
  • 1 avocado
  • ½ stock cube
  • 2 dstsp olive oil
  • 1 tsp wasabi (Japanese condiment)

Preparation: 30 mins
Cooking: 15 mins

Peel the carrots and cut into 1.5cm wide strips.  Boil for 3 mins in salted water then run under cold water to cool.

Cut the salmon into 1.5cm pieces, wind the carrot strips round and fix with a cocktail stick.

Mix the stock cube with 200ml water and boil for 5 mins on a high heat.  Remove from heat and add chopped avocado and wasabi.  Blend into a thickened cream.

Fry the salmon makis in olive oil for 2 to 3 mins till golden, turning halfway through cooking.

Pour the avocado cream into ramequins and serve with the makis.