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Categories:Viewed: 42 - Published at: 4 years ago
Ingredients
- 7/8 pound smoked salmon
- 1 cucumber peeled an finely diced
- 4 spring onions finely sliced
- 4 3/8 ounces soft cheese Philadelphia Light
- 1 lemon
Method
- Separate the smoked salmon slices and lay in three long strips, making sure there are no gaps in each strip
- Place the soft cheese in a bowl and add 50g of cucumber and 1/4 of the finely sliced spring onion. Mix together with a squeeze of lemon juice and freshly ground black pepper.
- Spread mixture evenly and thinly along the three lengths of smoked salmon. Roll each strip of salmon up like a swiss roll. Wrap the three rolls separately in cling film then place in the freezer for 1 hour or leave in fridge overnight.
- To make salsa, mix the remaining cucumber and spring onion with good squeeze of lemon juice and ground black pepper and cover and place in fridge until needed.
- To serve, cut the salmon rolls in half using a sharp knife, and place on a plate with some baby leave salad, the salsa and a lemon wedge.
