6 to 8 oz. wild smoked salmon, about 12 slices
2 tablespoons of toasted sesame seeds
8 oz. block of sheep cream cheese
Handful of fresh chives, finely chopped
Handful of fresh dill, finely chopped and stems removed
1 lime, juiced and zested
1 avocado, peeled and chopped
Pinch of cayenne pepper
Place cream cheese an avocado in a bowl, using a fork blend together, leaving chunks of avocado. Now add the balance of the ingredients of the filling, mix to combine.
Place a long sheet of plastic wrap on counter, sprinkle sesame seeds down the center, next line the salmon slice down the center over the seeds, overlapping about 1/8 of an inch. Press down to adhere the seeds to the salmon.
Spread the filling evenly over the salmon. Lift the plastic wrap to aid with the rolling up. Start with the long edge closest to you and roll away. Do not roll the plastic into the salmon roll, trust me it does happen. Once all rolled up, seal the log tightly with the wrap and chill for at least 4 hours, best overnight.
Un-roll from plastic wrap, and using a sharp serrated knife cut into about ½ rounds and place on a serving platter. I placed them on thin slices of cucumber, but rice crackers would be nice too. Note: I did try cutting the rolls while still wrapped, it was easier to cut but the plastic wrap was not easy to remove and some if cut pressed into the salmon at the cut edge.