Smoked Salmon Roulade

1. 1

   Cut cling film to the size of 20cm x 15cm and place it on the work surface.

2. 2

   Arrange the smoked salmon slices on the cling film, slightly overlapping each slice.

3. 3

   Soften cream cheese in a bowl (bring it to room temperature which makes it easier to spread), then carefully spread onto the smoked salmon.

4. 4

   Sprinkle toasted sesame seeds and parsley on top of the cream cheese.

5. 5

   Roll the salmon in cling film as tightly as possible into a shape of a log and tie both ends of the cling film to seal it airtight.

6. 6

   Chill in fridge for at least six hours.

7. 7

   To serve, slice into 2-3 pieces and place on a bed of crisp salad.

* Per serving · 4 servings · Values may vary.

No additional tips available.