SMOKED SALMON ROLL

By Judy Montagu

This dramatic dish looks elaborate but is surprisingly simple to make. It’s rich, so serve small portions garnished with diced mixed peppers and lettuce leaves.

225 gr. smoked salmon
100 gr. cream cheese
50 gr. soft butter
2 Tbsp. lemon juice
finely grated zest of 1 lemon
1 Tbsp. fresh snipped dill
15 grinds black pepper

PECAN COATING:
25 gr. shelled pecans
2 Tbsp. finely chopped parsley

Put the salmon in a food processor with the cheese, butter, lemon juice, zest and dill and process until smooth. Season with the pepper, then turn into a bowl and chill for several hours, until firm.

Spoon the chilled salmon mixture onto a large piece of plastic wrap and mould into a cylinder about 5 cm. in diameter and 30 cm. long. Chill well until 1 hour before use.

Coating: Toss the nuts in a small, heavy-based pan over medium heat, shaking all the time, until they smell ’toasty,’ about 2 mins. Allow to cool, then chop finely.

Mix the parsley with the toasted nuts and sprinkle evenly on a piece of foil at least 30 cm. long on one side. Carefully remove the roulade from the plastic wrap and roll it evenly in the nut and parsley mixture. Chill well.

To serve, cut the roulade into diagonal slices about 2 cm. thick. Serve with a garnish of red, yellow and green diced peppers.