Double salmon roll recipe | Good Food

Double salmon roll

160g pack hot-smoked salmon
2 tsp hot horseradish
juice half lemon
200g tub full-fat soft cheese
half 30g/1oz bag chives
finely snipped
400g sliced smoked salmon
200g bag mixed leaves
half 30g/1oz bag chives
thickly snipped
your favourite dressing
melba toast
to serve

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.