Ingredients:

250g Smoked Salmon Slices
120g Smoked Salmon
60g Melted Butter
3tsp Lemon Juice
Black Pepper
4tsp Creme Fraiche
4tsp Chopped Chives
Lime, cut into 6 Segments
Pink Peppercorns (crushed)
2 Cucumbers (Washed)
2tbsp White Wine Vinegar
1tbsp 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

Smoked Salmon Roulade with Cucumber Salad

Ingredients

250g Smoked Salmon Slices
120g Smoked Salmon
60g Melted Butter
3tsp Lemon Juice
Black Pepper
4tsp Creme Fraiche
4tsp Chopped Chives
Lime, cut into 6 Segments
Pink Peppercorns (crushed)
2 Cucumbers (Washed)
2tbsp White Wine Vinegar
1tbsp Caster Sugar
4 Dashes of Fish Sauce

Instructions

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