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

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.



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