SMOKED SALMON, SPRING ONION AND CREAM CHEESE ROULADE
Ingredients
- 150g/5½oz smoked salmon slices
- 100g/3½oz cream cheese
- 3 spring onions
- very finely sliced
- 2 tbsp chopped fresh dill
- ¼ tsp cayenne paper
- fresh dill sprigs
- to garnish
Directions
- Place a sheet of cling film on a work surface. Lay the smoked salmon slices in a rectangle about 20cm x 10cm/8in x 4in
- overlapping the slices slightly so that there are no gaps.
- Spread the cream cheese over the smoked salmon and sprinkle with the sliced spring onions
- chopped dill and cayenne pepper.
- Roll the roulade up lengthways and twist the cling film at the ends
- so it looks like a Christmas cracker. Chill in the fridge for an hour
- if possible.
- Slice the roulade into 2cm/¾in slices and arrange on a serving platter. Garnish with dill sprigs and serve.
