Goat Cheese and Asparagus Roulade

1. 1

   Heat oil in heavy small skillet over medium heat.

2. 2

   Add chopped shallots and saute until beginning to soften, 1 minute.

3. 3

   Transfer to medium bowl.

4. 4

   Mix in goat cheese, chopped asparagus and lemon zest.

5. 5

   Season filling to taste with salt and pepper.

6. 6

   Place sheet of plastic wrap on work surface.

7. 7

   Using 1/5 of salmon, form 6 by 3-inch rectangle atop plastic, overlapping salmon slightly.

8. 8

   Using plastic as an aid, roll up salmon into a tight log.

9. 9

   Repeat with remaining salmon and filling, forming 4 more logs.

10. 10

    Refrigerate logs until firm, 2 hours or overnight.

11. 11

    Remove plastic from logs.

12. 12

    Cut each log crosswise into 4 pieces.

13. 13

    Arrange on platter and serve.

* Per serving · 4 servings · Values may vary.