DOUBLE SALMON ROLL

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Double salmon roll image

Make this posh starter ahead of time and serve up with salad and melba toast

Provided by Barney Desmazery

Categories     Buffet

Time 40m

Number Of Ingredients 10

160g pack hot-smoked salmon
2 tsp hot horseradish
juice half lemon
200g tub full-fat soft cheese
half 30g/1oz bag chives , finely snipped
400g sliced smoked salmon
200g bag mixed leaves
half 30g/1oz bag chives , thickly snipped
your favourite dressing
melba toast , to serve

Steps:

  • Flake the hot-smoked salmon into a bowl, discarding the skin. Add the horseradish, lemon juice, soft cheese, finely snipped chives and some seasoning and beat well until combined to a rough mousse texture.
  • Lay 2 sheets of cling film overlapping on your work surface, then lay the sliced smoked salmon out to make a rectangle about 20 x 50cm. Dollop the hot-smoked salmon mix over and gently spread over evenly. Use the edge of the cling film to roll the long side of the rectangle into itself, then roll up like a Swiss roll. Wrap in the film, twisting the ends like a cracker to secure and hold the shape. Freeze for up to a month.
  • Transfer the roll from the freezer to the fridge the day before you want to serve it. While still semi-frozen, cut into thick slices, lay on a tray, then leave to defrost completely in the fridge. Serve with leaves mixed with chives and a little dressing, and some melba toast.

Nutrition Facts : Calories 327 calories, Fat 26 grams fat, SaturatedFat 13 grams saturated fat, Protein 24 grams protein, Sodium 4.07 milligram of sodium

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