One of those super simple yet slightly addictive things you might expect to find at an all-you-can-eat Asian buffet.

For 2 starters:

• 2 slices of smoked salmon
• 2 heaping teaspoons of crème fraîche
• 20g feta cheese
• 15g spring onion or scallion
• 1 sheet of Nori seaweed for sushi

The slightly tricky part is turning the Nori sheet into flakes. There’s no magic solution here: fold it into quarters, press it down firmly, and chop it with a knife. It’ll work.

In a bowl, mix the crème fraîche, crumbled feta, finely chopped spring onion, and Nori flakes. Mix well.

Lay the two slices of salmon flat, spread the mixture evenly starting from the top edge, leaving about 1 cm from the bottom edge so you can seal the roll.

Roll it up towards yourself.

At this point, there are two approaches: either you want a neat presentation, in which case you cut it maki-style (though there will be some waste), or you don’t mind and serve it whole, laid diagonally on a small plate.

Here, it’s a maki-style presentation, the cutting is a bit sloppy