Smoked Salmon Rolls

A surefire winner on Christmas day. - by Barbara Northwood

Smoked Salmon Rolls

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You will need 2 x 200g packets of smoked salmon. Rolls can be made up to four hours ahead. Refrigerate, covered. Filling can be made up to one day ahead, but allow to soften slightly before using.

Ingredients

2 Lebanese cucumbers (120g each), trimmed

16 slices smoked salmon

Extra virgin olive oil, to serve

Thinly shredded red radish and micro herbs

FILLING

250g cream cheese, chopped

2 tblsps horseradish cream

1⁄4 cup finely chopped fresh parsley

1⁄4 cup finely chopped fresh chives

1 tblsp drained baby capers

1 tblsp lemon juice

Salt and pepper, to taste

Method

To make filling, process all ingredients in a food processor until smooth. Remove.
Cut cucumbers in half crossways. Cut into 1cm-thick batons.
Place one slice of salmon on a clean board. Spread evenly with 1 tablespoon of filling. Place 2 cucumber batons at one short end. Roll up rmly to enclose. Repeat process with the remaining salmon, filling and cucumbers.
To serve, drizzle oil over salmon rolls. Garnish with combined radish and herbs.

Barbara Northwood

Barbara has over 38 years experience in the food industry, loves sharing advice, recipes and know-how on everything food. She’s a passionate gardener and being to grow fresh herbs, lemons and rhubarb and more, gives her great satisfaction.