Cucumber rolls with smoked trout and mango

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20 min


36 rolls

Cucumber rolls with smoked trout and mango


  • 1 ripe mango
  • 1 green onion
  • 1/2 tsp dark sesame oil
  • 1/4 tsp salt
  • 1/4 tsp hot-red-chili-flake
  • 1 tbsp freshly squeezed lime juice
  • 250 g smoked trout or salmon fillet
  • 1 large English cucumber


  • Peel mango. Slice fruit from stone into thick pieces, then slice into long thin strips. Thinly slice onion on the diagonal. Place both in a bowl. Add oil, salt, chili flakes and lime juice. Toss to evenly coat. Break or cut fish into long skinny pieces, about the length of mango slices.
  • Using a vegetable peeler, peel long strips from 1 side of unpeeled cucumber until it’s too seedy, then turn over and peel strips from other side. Or using a mandoline, thinly slice cucumbers lengthwise. Working with 1 strip at a time, lay a few strips of mango (make sure to get some onion on it) parallel to the short bottom edge of cucumber. It should overhang on both sides of cucumber. Top with 1 or 2 pieces of fish. Roll up in cucumber. Repeat with remaining ingredients. Slice rolls in half, then arrange cut side down on a platter.

Nutrition (per serving)

  • Calories
  • 18,
  • Protein
  • 1.9 g,
  • Carbohydrates
  • 1.4 g,
  • Fat
  • 0.6 g,
  • Fibre
  • 0.2 g,
  • Sodium
  • 142 mg.

Add cool freshness to any cocktail platter with these pretty rolls. Ripe sweet mango marries beautifully with the trout and crunchy cucumber.

Make Ahead

Prepare mango mixture and peel cucumber strips. Wrap separately. Refrigerate overnight. Prepare rolls up to 5 hours in advance, but don’t cut. Slice just before serving.