Active Time
N/A
Total Time
30 MIN
Yield
Serves : makes 24 rolls

How to Make It

Step 1    

In a bowl, toss the carrot, fennel and shallot with the lemon juice; season with salt and pepper. In a small bowl, blend the mayonnaise with the hot sauce and lemon zest; season with salt.

Step 2    

Cut the salmon into 12 pieces, each about 3 1/2-by-3 inches. Spoon the vegetable salad across one end of each piece of salmon (some of the salad can stick out of each end). Tightly roll the salmon around the salad. Cut each roll in half crosswise and transfer to a platter, cut side down. Top each roll with a dollop of the chipotle mayonnaise and serve.

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