Smoked Salmon Rolls with Daikon Sprouts

Prepare the salmon and sprouts ahead of time, and assemble these rolls at the last minute to preserve their crispness. Serve them on a cedar or black lacquer tray with an assortment of other foods.

1 pound smoked slamon, sliced paper thin

1 cup daikon sprouts

1 lemon

Cut the salmon slices into 2-by-3-inch pieces. Cover and refrigerate.

Wash and dry the sprouts, taking care to eliminate any seeds or yellowed leaves. Separate them into 10 or 12 small bundles. Cover and refrigerate.

Just before serving, juice the lemon. Roll a piece of salmon around each bundle of sprouts, letting the tops of the sprouts peek out of the roll. Sprinkle with the lemon juice and serve.