|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).
|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).
|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.
|Remove the clingfilm and unwrap the salmon roulade from
the greaseproof paper and slice as shown below.
|Slice the salmon roulade – Be very gentle, as
otherwise you’ll end up flattening the roulade!
|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.