Salmon Sushi Roll

Serves 10

• 8 oz. smoked salmon

• 4 oz. fat-free cream cheese

• 1/4 medium cucumber, cut into matchsticks

• 1 small red onion, finely chopped

• 2 tbsp. capers, drained

• 1/2 lemon, sliced, to serve

Lay out a large piece of plastic wrap on the kitchen top and arrange the salmon slices so that they overlap and form a rectangle (about 6x12 inches). Face the longer side toward you.

Gently spread the cream cheese over the salmon, then lay the cucumber along one side of the rectangle about 1/2 inch from the edge.

Using the plastic wrap, roll the salmon up tightly around the cucumber sticks. Refrigerate for about 30 minutes, until firm.

Just before serving, cut the roll into 12 slices using a very sharp knife. Sprinkle with red onion and capers and serve with lemon slices.