160g pack hot-smoked wild salmon
2 tsp hot horseradish
juice half lemon
200g tub full-fat soft cheese
half 30g/1oz bag chives , finely snipped
400g sliced smoked wild salmon
200g bag mixed leaves
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.