Make carb-free Smoked Salmon Rolls with an herbed compound butter, pickled red onions, cucumber and avocado.
Mash the softened room temperature butter with a fork and fold in the chives, lemon juice and shallots.
Pour the Extra Virgin Olive Oil into a food processor along with the garlic and chives. Process for 20-30 seconds
Place this off to the side. The longer it rests, the stronger the flavors will be. Just before using, strain through a cheesecloth
Put the Rice Wine Vinegar, Sugar, Cilantro, Crushed Red Pepper and Soy Sauce in a saucepan and bring to a boil, stirring constantly
As soon as it boils, reduce to a simmer for 5 minutes. Pour to a separate dish and allow it to cool
Cut the cucumber into slices that are about 3 inches long
When it has cooled, marinate the cucumber and red onion for at least 30 minutes before using
Press a few pieces of the smoked salmon together to form a long strip that's 7 to 10 inches long and 2 to 3 inches wide
Gently spread about 1 tablespoon of the compound butter with your fingers along the length of the salmon piece
Near the bottom, place a slice of avocado, a few slices of red onion and a few strips of cucumber and then carefully roll it forward
Put each roll onto a plate, cover and let them rest in the refrigerator for about 4 hours before serving to let them set.
When you are ready to serve, finely chop the remaining cucumber and red onions for a plate garnish and drizzle with the chive oil