Smoked Salmon & Wasabi Rolls

Method

These are a quick, easy tasty pre dinner snack.

I used Staal Smokehouse’s cold smoked salmon. If you order from the website, be sure to get a long cut, this makes it easier to make these rolls.

,,https://staalsmokehouse.co.uk/product/cold-smoked-salmon-whole/

The smoked salmon rolls will keep in the fridge for up to 3 days and in the freezer, well wrapped, for 2 months.

If you prefer you can leave out the dill, add coriander and lime juice instead of lemon and make them a bit more oriental.

For the full recipe go to

Makes 30

Ingredients

150g full fat cream cheese at room temperature

½-1tsp wasabi paste

10g fresh dill, chopped

Freshly ground black pepper

200g thinly sliced smoked salmon

1 Cucumber

Method

• Place the cream cheese, wasabi and dill in a bowl and mix well. Season to taste with black pepper.
• To make the pinwheels, lay the smoked salmon onto a sheet of clingfilm, or plastic wrap on a chopping board and form a rectangle of 30 x 10 cm.
• Spread some of the cream cheese mixture evenly over the top about 5mm thick.
• Roll the smoked salmon lengthways as tightly as possible using the clingfilm.
• Place in the fridge to firm up. Repeat with the remaining smoked salmon. At this point the rolls can be kept in the fridge for 3 days, or frozen well wrapped for up to 2 months.
• Cut the cucumber into 5mm rounds and cut with a 4cm cutter to form perfect rounds.
• Remove the salmon from the fridge and slice into 1 ½ cm rounds and place on the top of the cucumber Garnish with a sprig of dill and serve.