Smoked trout and mango bites

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20 min


36 Rolls

Smoked trout and mango bites


  • 1 ripe mango
  • 1 green onion
  • 1 lime
  • 1/2 tsp dark sesame oil
  • 1/4 tsp salt
  • 1/4 tsp hot-red-chili-flakes
  • 250 g smoked trout , or smoked or cooked salmon fillet
  • 1 large English cucumber , unpeeled


  • Slice mango into long, thin strips. Thinly slice onion on the diagonal. Place both in a bowl. Squeeze 1 tbsp juice from lime overtop. Add oil, salt, chili flakes and lime juice. Toss to evenly coat. Break or cut fish into long, thin pieces, about the length of mango slices.
  • Using a vegetable peeler, peel long strips from one side of cucumber until you hit the seeds, 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 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
  • 2 g,
  • Carbohydrates
  • 1 g,
  • Fat
  • 1 g,
  • Sodium
  • 142 mg.

The combination of mangoes, lime and cucumber in these bite-sized snacks are tangy and full of texture.

Make-Ahead Tip:

Prepare mango mixture and peel cucumber strips. Wrap separately and refrigerate overnight. Prepare rolls but don’t cut. Cover and refrigerate for up to 5 hours. Slice just before serving.