This is inspired by one of those little recipe cards I picked up in a grocery store in France earlier this month. The recipe called this dish ‘biomaki’ so a variation on a maki roll (and everything ‘bio’ is usually healthy and/or organic in French foodspeak). It is slightly Asian inspired and I have experimented a bit and worked it around to my taste.
Here is what you will need:
- 8 oz wild smoked salmon (cut as thin as you can get it – wild salmon, I find, is often not cut as thinly, so do what you can and pound it out a little bit)
- 1 tablespoon greek yogurt
- 2 tsps chevre/soft creamy goat cheese
- 1 cup total of finely diced raw vegetables: broccoli, carrots, green cabbage, red cabbage, jicama, green bell pepper, radish, celery
- salt
- lemon juice
- olive oil
1. Dice all the vegetables, combine, season with salt and dress lightly – just to coat – with olive oil and lemon juice.
2. Mix together goat cheese and greek yogurt to a smooth consistency. Set aside.
3. On a large cutting board or another sturdy surface, put down a piece of plastic wrap and place a slice of salmon with the widest side facing you. Repeat, layering the salmon pieces on top of each other.
4. Spread some cheese mixtures on top of the salmon and top with vegetables (varying amounts will fit in, depending on how your salmon is cut, but don’t overload it).
Like this: 
5. Wrap tightly in plastic wrap – as if it you were rolling a sushi roll/mat – and refrigerate for about an hour.
6. Cut carefully into about 1.5 inch pieces with a large, sharp knife. You can serve this with soy sauce and wasabi or lemon, if you’d like.
Note: There is so much potential for variations here – you can use ricotta, add some sauteed spinach, cucumbers, scallions etc.
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