smoked salmon, avocado and spinach rolls

  • 4 bunches (1kg) English spinach 
  • 16 slices (500g) smoked salmon
  • 2 avocados, thinly sliced
  • white pickled ginger and micro (baby) tatsoi leaves+, to serve
  1. Blanch the spinach in a large saucepan of salted boiling water for 30 seconds, then refresh under cold water. Trim the ends, gently squeeze out the excess water and divide into 4 bunches. 
  2. Place 1 of the spinach portions along the short edge of a clean tea towel and roll up tightly, squeezing out any excess water. Repeat with the remaining spinach. 
  3. Lay 1 large piece of plastic wrap on a flat surface. Top with 4 slices of the smoked salmon, overlapping slightly to create a 20cm square. Top with one-quarter of the sliced avocado and 1 of the spinach rolls. 
  4. Using the plastic wrap, roll up to secure (discarding the wrap). Repeat with the remaining ingredients to make 4 rolls. Serve with pickled ginger and tatsoi. Serves 4 as a starter.  

+ Tatsoi (Chinese flat cabbage) is a versatile Asian green. You can use mint or coriander, if it is unavailable.

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