Smoked salmon and cream cheese roulades

Serves 4

Ingredients: 

7oz (200g) cream cheese, at room temperature

2 tbsp cream-style white horseradish

10oz (300g) smoked salmon, cut into 12in (30cm) wide rectangular slices

juice of 1 lemon

sea salt and freshly ground black pepper

To serve:

thinly sliced rye bread

handful of salad leaves

lemon wedges

Method:

1 Mix together the cream cheese, horseradish, and lemon juice, then season well with a pinch of sea salt and plenty of black pepper.

2 Lay out the salmon slices on parchment paper. Spoon the cream cheese mixture onto the salmon, and spread evenly all over the surface.

3 Starting from a short end, tightly roll up the salmon jellyroll fashion. Next, roll the parchment paper around it, twisting the edges tightly so that you have a sausage shape. Repeat until all the salmon has been used. Chill for 15–30 minutes to firm.

4 To serve, cut the bread into small squares, and slice the salmon roulade crosswise into pinwheels. Place a pinwheel on top of each square of bread, and serve with lemon wedges.

Cook’s Notes:

You could make the salmon roulade ahead, and freeze for up to 1 month. When ready to use, defrost for about 1 hour at room temperature before slicing and serving.

Smoked salmon and cream cheese roulades