Cucumber rolls with spicy chicken

A recipe for crisp cucumber rolls with chicken and pikantost (Danish spiced cream cheese spread).

A snack or starter for 2-3 people, or lunch for 1.

Course Appetiser, Lunch, Snack, Starter

Cuisine Danish

Nøgleord Cucumber, Cucumber rolls

Total Time 20

Servings people

Calories 335kcal

1 large cucumber
2 tbsp pikantost a Danish spiced cream cheese spread; a garlic and herb cream cheese such as Boursin is the closest substitute
Other vegetables (optional)
Micro greens or sesame seeds for the top (optional)

Roughly chop the chicken, then stir together all the ingredients for the chicken salad and season to taste with salt, pepper and chilli sauce.
Set aside.
Using a vegetable peeler, shave the cucumber into very thin ribbons and pat them dry with a little kitchen paper.
If the ribbons are too thick, the roll will come apart.
Lay a sheet of cling film on the worktop and arrange the cucumber ribbons on it so they just overlap, forming a tight layer of cucumber.
Pat the ribbons dry again with kitchen paper.
(See the video above the recipe)
Spread the lower part with a thin layer of pikantost – it helps the cucumber stick together.
Spoon the filling in a strip along the bottom edge, then roll the cucumber up tightly.
I do it by lifting the cling film and squeezing the roll firmly after each turn – but do whatever you find easiest.
*You can also add a few fresh vegetables – sugar snap peas, avocado, pepper or similar.
Place the roll seam-side down and cut it into thin slices, as you would a sushi roll.
Serve topped with a few micro greens or a little spring onion, a sprinkle of sesame seeds or similar.