POTATO MAKI SUSHI ROLLS

Ingredients for 4

36 baby potatoes for steaming

Maki No.1 (makes 12):

6 spinach leaves
6 tsp cream cheese
2 dried apricots

Maki No.2 (makes 12):

1 courgette
6 tsp red lumpfish roe
4 sprigs of chives

Maki No.3 (makes 12):

4 slices smoked salmon
6 tsp black lumpfish roe
12 sprigs of chives

Sauce:

1 tbsp raspberry vinegar
3 tbsp olive oil
Salt and pepper (seasoning)

POTATO MAKI SUSHI ROLLS

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Preparation time: 20 MIN Cooking time: 20 MIN

Peel the potatoes and place them in a pan of cold, salted water. Cook them for 20 minutes. Drain and allow to cool.
Cut both ends off the potatoes to form a cylinder.

Maki No.1:

Cut the apricots in small cubes. Season the cream cheese with salt and pepper.
Cut the spinach leaves in half and dip them briefly in boiling water.
Dry on kitchen paper.
Wrap 12 small potatoes in spinach.
Top with fresh cheese and garnish with dried apricot.

Maki No.2:

Cut the courgette in half and using a potato peeler cut each half into 6 strips.
Plunge the strips into boiling water for 1 minute.
Drain on kitchen paper.
Wrap the potatoes in courgette.
Cover with lumpfish roe.

Maki No.3:

Cut each slice of salmon in 3.
Wrap the potatoes in salmon.
Seal with sprigs of chives blanched beforehand.
Cover with lumpfish roe.

For the sauce:

In a bowl, mix together the vinegar, olive oil, salt, and pepper.
Serve in small, individual bowls. Or sprinkle a few drops over every sushi

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