Saturday, May 31, 2008

Smoked Salmon Rolls

Smoked Salmon Rolls
serves 6


200g/7oz ricotta cheese
50g/2oz crème fraîche
2 teaspoon wasabi paste
1 tablespoon freshly squeezed lime juice
12 slices brown bread, crusts removed
300g/11oz smoked salmon
100g/4oz baby rocket leaves, stalks removed

• Mix together the ricotta, crème fraîche, wasabi and lime juice. Use a rolling pin to flatten the bread slices slightly.
• Spread the ricotta mixture over the bread, then top with the smoked salmon and rocket leaves, leaving a border around the edges.
• Roll each piece of bread up lengthways like a Swiss roll. Wrap the rolls tightly in cling film, and chill in the refrigerator for 30 minutes.
• Unwrap the rolls and cut into 2.5cm/1in slices to serve.

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