-
1
Put the lentils in a bowl.
-
2
Then add in half the gherkins, capers, chives, parsley and spring onions.
-
3
Dress with the olive oil, mustard and salt and pepper to taste.
-
4
Set aside.
-
5
Put the mayonnaise in a bowl.
-
6
Then add in the remaining half gherkins, capers, chives, parsley and spring onions.
-
7
Set aside.
-
8
Lay some plastic wrap on a cutting board, which will help to form the roll.
-
9
Start to layer the sheets of smoked salmon on top, overlapping the slices, so that none of the filling escapes when you roll it up.
-
10
Using an offset spatula (commonly used for frosting cakes), spread a thin layer of the tartar sauce right on the salmon, all the way to the outer edges of the salmon.
-
11
Next, spoon on a layer of the prepared lentils over the tartar sauce layer.
-
12
Using the plastic wrap to help, lift the salmon away from you and form it into a log form.
-
13
(The plastic wrap helps to lift the delicate salmon.
-
14
The plastic wrap should not get rolled into the salmon.)
-
15
Once the roll is formed, use a very sharp knife to very gently slice the delicate roll into pieces, like a Japanese maki or sushi roll.
-
16
Serve immediately on individual spoons or on top warm toasted baguette slices drizzled with a little olive oil.
-
17
Cook's Note: The success of this final dish is dependent on using the best quality smoked salmon and ingredients.
