Smoked Salmon Roulade

READY IN: 5mins
SERVES: 2-4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Cut cling film to the size of 20cm x 15cm and place it on the work surface.
  • Arrange the smoked salmon slices on the cling film, slightly overlapping each slice.
  • Soften cream cheese in a bowl (bring it to room temperature which makes it easier to spread), then carefully spread onto the smoked salmon.
  • Sprinkle toasted sesame seeds and parsley on top of the cream cheese.
  • Roll the salmon in cling film as tightly as possible into a shape of a log and tie both ends of the cling film to seal it airtight.
  • Chill in fridge for at least six hours.
  • To serve, slice into 2-3 pieces and place on a bed of crisp salad.
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