Jacques Erasmus from Hemelhuijs inspired this recipe for salmon and cucumber rolls when he made something similar at the recent Woolworths Christmas preview party. They totally rocked and I knew I wanted to make my own version for healthy party snacking. He used hot smoked salmon, but I opted to use the salmon, which I poached in Lapsang Souchong tea. I drizzled over the soy, ginger & honey dressing I made and they were delicious. Perhaps a little messy to eat, but healthy and delicious never the less.

I could say I’ve embarked on a healthier eating journey and I’m trying to make better eating decisions around food because I have, but the nuts and bolts of the current state of affairs in my life is that I’m on a diet to lose weight and it’s extremely hard. I’m not really loving it to be honest and struggling to adjust to my new normal. Being without hangovers is great, but being without the fun that made the hangover, not so much.

I’ve been down this road so many times before with a lifelong struggle with weight gain and weight loss, but this time it’s harder than I ever remember it being. In the past I found that once I got into the mindset zone of dieting it went fairly smoothly, but this time I’m struggling with relentless hunger and feelings of deprivation. I’ve come to terms with the concept of lifestyle change and I’ve settled in for the long haul here and I know there is no quick fix. I don’t believe in crash diets, ‘detoxing’ or fad diets and will always do it a healthier way, even if this means it’s a slower. Removing an entire food group is never going to be an option for me. 

PS (in case you are curious): I’m following a healthy LOW GI carbohydrate regime that was given to me by my dietician and is what worked for me in the past. It’s about portion control and eating a few low GI carbs, lean protein, tons of low GI vegetables, some low GI fruit, and not much fat. I’m going to be focusing my recipes around this as far as possible but will also need to do a few that contain sugar. I miss and love baking so damn much. I’m trying to remain inspired and creative around my new restrictions and to keep the hanger at bay. If you have any superb recipes that are low GI and super delicious, I would love to know about them.

PPS: I’m going to Italy next month on a food pilgrimage so this is all going to be shelved while I’m there. Obviously. I’m planning on walking 10kays a day to help curb any weight gain and currently walking up a storm in training for it. Follow along with my Instagram stories where I will be taking you with me to Venice, Bologna, Florence, Tuscany and a few other places along the way. I simply can.not.wait.

Anyway, this is all VERY boring so let’s skip on down to the recipe, shall we?

Salmon & cucumber rolls with a ginger & soy dressing

For this recipe, you can use ready-made hot smoked salmon or poached salmon and if you didn’t want to poach it in the tea broth like I did, you could just do it in fish stock. I found the fish needed seasoning for these rolls over and above the dressing. I didn’t want to add more soy, which can dominate the flavour and overpower the ginger, lemon and honey, so I used sea salt flakes.

Salmon & cucumber rolls with a ginger & soy dressing

Salmon & cucumber rolls with a ginger & soy dressing

There is no formal recipe here, just instructions on how to make the rolls, and do as many you need. I used about a 350gm salmon fillet to make this lot of rolls, so if you are catering a party you will want to increase the quantity. Season the salmon with salt and break off a small chunk and roll it in a ribbon of cucumber. Arrange these on a platter with the leftover ribbons of cucumber or lettuce leaves and drizzle with the dressing (I did warn you that things could get a little mess). 

I used a vegetable peeler to shave ribbons off the cucumber, and the strands that don’t have seeds or too many seeds work best. Lay them flat on a clean tea towel to dry out before making the rolls.

How to poach the salmon here – remember you can just use fish stock if that’s easier. 


  • 1Tbsp sunflower oil
  • 1 Tbsp sesame oil
  • 1Tbsp lemon juice
  • 1 tsp soy
  • 1 Tbsp honey
  • pinch of grated peeled ginger
  • pinch of dried chilli flakes (optional)

Whisk the dressing ingredients to emulsify or shake in a small jar.

If you are looking for inspiration for a few healthier recipes check out all of mine here.

Salmon & cucumber rolls with a ginger & soy dressing





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  1. Oooooh Sam lucky fish I loooove Italy!! You are going to have such an amazing time and it’ll be easy to eat healthy there too. They are very active out-doorsey people. Brad and I did a bike tour through Tuscany last year and it was glorious!! All the best on all your endevours!! Big hug Linda x

  2. Sam

    Thanks Linda – I can’t wait x

  3. Sam

    Awesome Jason – I hope you enjoy

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