Double salmon roll
- Preparation and cooking time
- More effort
- Serves 6
Make this posh starter ahead of time and serve up with salad and melba toast
- 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.
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.