Salmon Roll with Egg & Mayonnaise Filling

Recipe by Vincent Teng of My Dining Place on Club Street, Singapore

Preparation: 25 mins
Serves: 1 - 2

Rice paper for rolling salmon
4 slices smoked salmon
1 egg, boiled and shelled
1 1/2 tsps mayonnaise
2 stalks French dill, cut into 2 cm strips
1 tsp caviar

Garnish:
Handful of mixed salad leaves
Hollandaise sauce

Method:
1. Soak a sheet of rice paper in warm water for 30 secs. Remove and put in cold water to refresh, then place on a sheet of plastic clingwrap. Overlap salmon slices on the rice paper. Set aside
2. Cut egg into small cubes using an egg slicer. This is more effective than chopping the egg with a knife which may mash up the yolk. With the egg slicer, the egg cubes remain intact - ideal for the recipe
3. Add mayonnaise to the egg cubes. Using a small spoon, gently mix well, taking care not to mash the egg too much or the filling will end up too gooey
4. Place egg mixture in the centre if the smoked salmon. Top with dill and line sparingly with caviar
5. Using the clingwrap as you would a sushi mat, roll up the salmon firmly but without squeezing too hard
6. Tighten the roll to get a sausage-like wrap. Secure the ends of the clingwrap and place the roll in the fridge for 2 mins to allow the mayonnaise to bind. Slice into 3 portions and serve with salad leaves and Hollandaise sauce