Step-by-step salmon rolls on rocket

A practical, low fat starter that’s an excellent way to make smoked salmon stretch a little further to feed more people. Smoked salmon is rich in healthy essential fatty acids.

More than 2 hours Serves: 6 Recipe Type: Appetisers Main Ingredient: Fish and Seafood

Main Ingredients

1 tub creamed cottage cheese, (250g)

2 tsp grated lemon peel

1 tsp lemon juice

3 tbsp chives, finely chopped

1 tsp lemon and black pepper seasoning

2 packets smoked salmon ribbons, (200g)

Salad

60 grams wild rocket

30 grams caper berries, (such as Mayfair), for serving

1 drizzle french vinaigrette

Oysters with three vinaigrettes

Step 1

• Mix cottage cheese, lemon peel and juice, chives and seasoning together

Step 2

• Lay a length of clingfilm on a work surface
• Place a slice of salmon on the clingfilm to form a rectangular shape
• Using scissors, trim salmon into a 6-7cm rectangular  strip. (Overlap any off-cuts to fill in gaps or to straighten uneven edges).
• Carefully spread 1 heaped tablespoonful creamed cheese mixture over salmon
• Roll salmon up from the thinnest end, lifting clingfilm and using your index fingers to guide roll

Step 3

• Tightly push clingfilm around roll while gripping the bottom piece to neaten shape and tighten roll

Step 4

• Tightly twist ends to squash roll into mini-salami shapes. Tie  
  the ends with string.
• Repeat with remaining salmon and cream cheese.
• Freeze for at least 2 hours or up to a week
• Slice into 3mm-thick spirals
• Dress rocket with French vinaigrette and serve salmon spirals on rocket leaves  with capers

Tip

• Use up every bit of salmon by overlapping  leftover pieces before spreading with filling