Double Salmon Roll

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

• Cooking Time Prep 40 mins
  
• Skill Level Moderately easy
• Servings Serves 6

Nutrition per serving

• Kcalories

  327

• Protein

  24g

• Carbs

  0g

• Fat

  26g

• Saturates

  13g

• Fibre

  0g

• Sugar

  0g

• Salt

  4.07g

Ingredients

• 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

Directions

1. 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.
2. 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.
3. 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.

Categories: All Christmas, Everyday