Preparation time is 30minutes
Total time is 30minutes
Serve is for 4 people
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Difficulty level: 3 out of 4
8 Ingredients
Number of servings
4
- 200grams cream cheese
- 2tablespoons creamed horseradish
- 2 lemon, 1 cut into wedges, 1 juice only
- 1 pinch salt
- 1 pinch freshly ground black pepper
- 300grams smoked salmon
- 4 slices rye bread, finely sliced
- 1 handful salad leaves, to serve
Nutrition per serving
1810kJ / 432Cal
1810 Kilojoules or 432 Calories
21% of daily energy intake*
Protein
24.2grams
Fat
25.8grams
Carbs
19.9grams
Sugars
7.1grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 4
Mix together the cream cheese, horseradish, and lemon juice, then season well with a pinch of salt and plenty of black pepper.
Step 2 of 4
Cut the smoked salmon into rectangles about 30cm wide, then lay out on greaseproof paper. Spoon the cream cheese mixture onto the salmon, and spread evenly all over the surface.
Step 3 of 4
Starting from a short end, roll up the salmon as tightly as you can. Next, roll the greaseproof paper around it, twisting the edges of the paper tightly so that you have a sausage shape. Repeat until all the salmon has been used. Chill for 15-30 minutes to firm.
Step 4 of 4
When ready to serve, cut the rye bread into small squares, remove the paper from the salmon and slice the roulade into small rolls. Sit a salmon roll on top of each square of bread, and serve 3-4 per person with a lemon wedge and some salad leaves.
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