Name: Double salmon roll
Prep time: 40 min
Total time: 40 min
Yield: 6
Cuisine: British
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

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Double salmon roll

Double salmon roll

Barney Desmazery

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Serves 6

More effort

Prep: 40 mins

A star rating of 5 out of 5.4 ratingsRate

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

Freezable

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Ingredients

Nutrition

Units:

MetricUS

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

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Nutrition: per serving

kcal327
fat26g
saturates13g
carbs0g
sugars0g
fibre0g
protein24g
salt4.07g

Method

step 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.
step 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.
step 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.

RECIPE TIPS

SMART PRESENTATION

The key to getting perfect slices is to cut the roll when it is just slightly thawed through the cling film, then leave it to defrost completely and remove the strip of cling film once you have put the slice on the plate.

Recipe from Good Food magazine, November 2010

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A star rating of 5 out of 5.4 ratings

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