Olive and salmon maki

1. Rinse the herbs and make as for a salad. Mix with the chopped green olives. Season with olive oil, lemon juice, salt and pepper.

2. Chop the salmon and add it to the salad. Toss.

3. Peel the zucchini and slice finely into strips lengthwise using a mandoline. Place them side by side with a slight overlap on cling film.

4. Place the filling onto the strips. Roll to obtain a large maki. Cut into round pieces about 4 to 5 cm and serve cold.

Photo credit: Pierre Olivier