Smoked Salmon Roulades

1. 1

   Separate the smoked salmon slices and lay in three long strips, making sure there are no gaps in each strip

2. 2

   Place the soft cheese in a bowl and add 50g of cucumber and 1/4 of the finely sliced spring onion. Mix together with a squeeze of lemon juice and freshly ground black pepper.

3. 3

   Spread mixture evenly and thinly along the three lengths of smoked salmon. Roll each strip of salmon up like a swiss roll. Wrap the three rolls separately in cling film then place in the freezer for 1 hour or leave in fridge overnight.

4. 4

   To make salsa, mix the remaining cucumber and spring onion with good squeeze of lemon juice and ground black pepper and cover and place in fridge until needed.

5. 5

   To serve, cut the salmon rolls in half using a sharp knife, and place on a plate with some baby leave salad, the salsa and a lemon wedge.

* Per serving · 4 servings · Values may vary.

No additional tips available.