Smoked Salmon and Curried-Potato Nori Rolls

• 3/4 pound boiling potatoes (about 2 medium)
• 1 teaspoon vegetable oil
• 2 teaspoons mustard seeds (preferably black)
• 1/2 teaspoon curry powder
• 1/4 cup nonfat plain yogurt
• 1 tablespoon minced fresh flat-leafed parsley leaves
• 1/2 small cucumber (about 3 ounces)
• 4 1/2 ounces smoked salmon
• 6 8- by 7 1/2-inch sheets toasted nori (dried laver)

1. Peel potatoes and cut into 1/2-inch cubes.
2. In a large heavy saucepan cover potatoes with salted water by 1 inch and bring to a boil.
3. Simmer potatoes until tender, about 5 minutes.
4. Drain potatoes in a colander and cool slightly.While potatoes are cooling, in a small non-stick skillet heat oil over moderate heat until hot but not smoking and cook mustard seeds and curry powder until seeds begin to pop.
5. In a bowl combine warm potatoes, mustard-seed mixture, yogurt, parsley, and salt and pepper to taste and with a potato masher mash potatoes until almost smooth.
6. Peel and seed cucumber and cut into matchstick-thin strips.
7. Cut salmon into 1/4-inch-wide strips.
8. Put a sushi mat on a work surface with bamboo strips of mat parallel to front of work surface.
9. On mat arrange 1 nori piece, shiny side down and with a long side lined up with near edge of mat, and spread 1/3 cup potato mixture evenly in a 2 1/2-inch-wide strip along near edge.
10. Arrange one sixth of salmon and cucumber in a line along center of potato mixture and dampen far edge of nori with a moistened finger.
11. Beginning with long side near you, roll up nori tightly, using mat as an aid to help tighten roll.
12. Seal dampened edge and with a sharp knife cut roll crosswise into 6 pieces.
13. Make 5 more rolls in same manner.

boiling potatoes, vegetable oil, mustard seeds, curry powder, nonfat plain yogurt, flatleafed parsley, cucumber, salmon

Taken from www.epicurious.com/recipes/food/views/smoked-salmon-and-curried-potato-nori-rolls-14561 (may not work)