Salmon, Dill and Mascarpone Nori Roll


Preparation info

  • Makes


    • Difficulty


Appears in

A World in My Kitchen

A World in My Kitchen

By Peter Gordon

Published 2003

  • About

Toasted nori is what usually comes wrapped around your sushi. Here it is teamed with European ingredients. Cut each roll in half for a picnic portion, or into smaller pieces for canapés.


  • 200 g (6 ½ oz) mascarpone or cream cheese
  • ½ cup chopped dill
  • 2 pinches salt
  • ½ teaspoon cracked black pepper
  • 4 sheets toasted nori
  • 4 large, thin slices smoked salmon (about 220 g in total)


    Mix mascarpone with dill, salt and pepper. Lay a sheet of nori on a board and place a slice of salmon on top. Spread with a quarter of the mascarpone mixture, leaving a 3 cm (1 ¼ in) border at the end furthest from you. Roll up tightly, sealing the edge with a little cold water; use a pastry brush or your finger. Leave to rest for 20 minutes in the fridge to firm up, sitting on the seam, before cutting up with a very sharp knife.