- 160g pack hot-smoked salmon
- 2 tsp hot horseradish
Horseradish root is larger than an ordinary radish, and has a hot, peppery flavour.
- juice half lemon
Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…
- 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
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.
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.
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.
Smart presentationThe 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.