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| Spread about three-quarters of a 300g pack of salmon out flat over a sheet of greaseproof paper. |
In a food processor, blend a large pack of Philadelphia
cheese (plain)with several teaspoons of lemon juice (to taste)
and 150g smoked salmon. Place the mixture in a large
oblong shape on the carpet of salmon (see above).
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| Carefully use the greaseproof paper to lift the salmon carpet up and roll it over in the same way as you’d assemble a Swiss roll, with the Philly in the middle. |
Keep rolling until a long sausage shape is formed (see
photos above and below).
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| Roll the completed salmon roulade up in the greaseproof sheet and then wrap the resultant parcel in clingfilm. Place in the fridge for an hour to allow to chill. |
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| Remove the clingfilm and unwrap the salmon roulade from the greaseproof paper and slice as shown below. |
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| Slice the salmon roulade – Be very gentle, as otherwise you’ll end up flattening the roulade! |
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| Serve two slices of roulade per person, with a half moon of cucumber slices and a scattering of salad leaves. Garnish with a small slice of lemon. |
