Smoked Salmon Roulade with Cucumber Salad
Serves 6
- 250g Smoked salmon slices
- 120g Smoked salmon
- 60g Butter – melted
- 3 tsp Lemon juice
- Black pepper
- 4 tsp Creme fraîche
- 3 tsp Chives – chopped
- 1 Lime – cut into 6 segments
For the cucumber salad
- 2 Cucumbers – washed
- 2 tbsp White wine vinegar
- 1 tbsp Caster sugar
- 4 Dashes of fish sauce
Place the smoked salmon, butter, lemon juice & black pepper in a food processor and, when mixed stir through the crème fraîche & chives & check the seasoning.
Lay out the 250g of smoked salmon on parchment paper in a single layer with the edges overlapping, measuring 20cm x 27cm. Spread the paté over the smoked salmon & roll up the longer width, using the parchment to help shape it.
Finally, wrap in the parchment and then secure the roll by wrapping it in cling film & twisting both ends. Place in the fridge for 4 hours before slicing.
For the cucumber salad
With a vegetable peeler, peel the skin & flesh off the cucumbers in long strips while discarding the seeds. Place the cucumber strips in a bowl and add the vinegar, sugar & fish sauce. Leave for an hour and then drain.
To serve, plate the cucumber & top with slices of roulade, sprinkled with crushed pink peppercorns & serve with a wedge of lime.