Halloumi stuffed peppers
Full of wonderful flavours and textures, these vegetarian stuffed peppers make a great supper or dinner party starter
Double salmon roll
- Preparation and cooking time
- Prep:
- More effort
- Serves 6
Skip to ingredients
- 160g pack hot-smoked salmon
- 2 tsp hot horseradish
- juice half lemon
- 200g tub full-fat soft cheese
- half 30g/1oz bag chivesfinely snipped
- 400g sliced smoked salmon
- 200g bag mixed leaves
- half 30g/1oz bag chivesthickly snipped
- your favourite dressing
- melba toastto serve
Nutrition: per serving
- kcal327
- fat26g
- saturates13g
- carbs0g
- sugars0g
- fibre0g
- protein24g
- salt4.07g
Method
step 1
Flake the hot-smoked salmon into a bowl, discarding the skin. Add the horseradish, lemon juice, soft cheese, finely snipped chives and some seasoning and beat well until combined to a rough mousse texture.
step 2
Lay 2 sheets of cling film overlapping on your work surface, then lay the sliced smoked salmon out to make a rectangle about 20 x 50cm. Dollop the hot-smoked salmon mix over and gently spread over evenly. Use the edge of the cling film to roll the long side of the rectangle into itself, then roll up like a Swiss roll. Wrap in the film, twisting the ends like a cracker to secure and hold the shape. Freeze for up to a month.
step 3
Transfer the roll from the freezer to the fridge the day before you want to serve it. While still semi-frozen, cut into thick slices, lay on a tray, then leave to defrost completely in the fridge. Serve with leaves mixed with chives and a little dressing, and some melba toast.
