Crunchy vegetable and salmon-trout rolls

Peel the butternut and carrots. Using a vegetable peeler or electric slicer, slice thin ribbons of carrot, cucumber and butternut. Lay a sheet of plastic wrap on a flat surface.
Place the carrot ribbons on the plastic, working from left to right, overlapping slightly. Layer with butternut, salmon and cucumber. Starting at the bottom, roll firmly and tightly towards the top.
Cover with plastic wrap and place in the refrigerator for 1 hour. Serve sliced and sprinkled with sesame seeds. Dip in sweet chilli sauce, soy sauce or any sauce of your choice.