10 slices smoked salmon
100g/3½oz/¾ cup soft cheese
1 tbsp chopped fresh dill
1 large courgette (zucchini)
2 tsp red chilli pesto
200g/7oz Parma ham
2 tbsp tomato chutney
1 bunch of fresh chives, chopped
ground black pepper
1 Arrange the smoked salmon on a board. Spread thinly with some of the soft cheese, sprinkle with dill and roll up.
2 Use a vegetable peeler to peel the courgette into long, wafer-thin ribbons. Spread with some of the soft cheese and dot with pesto, then roll up.
3 Lay the Parma ham on a board. Spread thinly with the remaining soft cheese, then tomato chutney and roll up.
4 Cover the rolls and chill in the refrigerator for up to 8 hours.
5 A few minutes before serving, sprinkle the rolls with chives and grind over some black pepper.