Sole Salmon Rolls with Coriander

For the sole salmon rolls, acidify the sole fillets with lemon juice and season with salt.

Cut the smoked salmon into small cubes and remove any bones. Finely chop the coriander. Mix the salmon cubes with cilantro, lime juice, salt and pepper. Spread the filling on the sole fillets and roll them tightly. Wrap each roll in aluminum foil brushed with oil.

Heat salted water in a saucepan and poach the sole-salmon rolls in it for 8 minutes (cook below boiling point).

Unwrap the sole-salmon rolls from the foil and arrange decoratively on preheated plates. Garnish with fresh coriander and sesame seeds.

Preparation Tip:

Serve the sole salmon rolls with root vegetables and a chive sauce.

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