Smoked Salmon Roulade
Ingredients
- 600 g Smoked salmon slices
- 200 g cream cheese
- 1 small bunch Chive
- 1 lemon zest and juice
- 10 ml olive oil
- 2 shallots chopped
- 200 g Rocket leaves
- Salt & freshly ground black pepper to season.
Method
- Peel and finely dice the shallots, snip the chives and zest the lemon and place in a bowl. Add the cream cheese and mix to combine. Season with a little salt and pepper.
- Place the salmon slices overlapping in a rectangular shape on a flat surface and spread a layer of cream cheese on top, then roll into a long cylinder shape. Wrap in clingfilm and place in the fridge until using.
- Cut the salmon, on the diagonal, into slices. Wash and dress the rocket with olive oil and lemon juice, season as required.
- Place slices of salmon roulades in the centre of large dinner plates and add a handful of rocket.
