Double salmon roll

Name: Double salmon roll
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 6
Cuisine: Global
Ingredients: 160 grams pack hot-smoked salmon; 2 teaspoons hot horseradish; 1 juice half lemon; 200 grams full-fat soft cheese; 30 grams half 1oz bag chives, finely snipped; 400 grams sliced smoked salmon; 200 grams mixed leaves; 30 grams half 1oz bag chives, thickly snipped; 1 serving your favourite dressing; 454 grams me a toast, to serve

Double salmon roll takes about 40 minutes from beginning to end. Watching your figure? This pescatarian recipe has 473 calories, 30g of protein, and 11g of fat per serving. This recipe serves 6. This recipe covers 40% of your daily requirements of vitamins and minerals. Head to the store and pick up leaves, melba toast, juice of lemon, and a few other things to make it today. Users who liked this recipe also liked Double OREO Roll, Double-Chocolate Cream Roll, and Double Crumb Cinnamon Roll Pumpkin Bread.

Instructions

Flake the hot-smoked salmon into a bowl, discarding the skin.

Ingredients you will need

Smoked Salmon

Equipment you will use

Bowl

Add the horseradish, lemon juice, soft cheese, finely snipped chives and some seasoning and beat well until combined to a rough mousse texture.

Ingredients you will need

Horseradish

Lemon Juice

Soft Cheese

Seasoning

Chives

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.

Ingredients you will need

Smoked Salmon

Crackers

Spread

Roll

Wrap

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.

Ingredients you will need

Roll

Serve with leaves mixed with chives and a little dressing, and some melba toast.

Ingredients you will need

Melba Toast

Chives

Equipment

Bowl

Ingredients

Servings:

160grams

pack hot-smoked salmon 2teaspoons

hot horseradish 1

juice half lemon 200grams

full-fat soft cheese 30grams

half 1oz bag chives, finely snipped 400grams

sliced smoked salmon 200grams

mixed leaves 30grams

half 1oz bag chives, thickly snipped 1serving

your favourite dressing 454grams

me a toast, to serve

Recommended wine: Chardonnay, Pinot Noir, Sauvignon Blanc

Chardonnay, Pinot Noir, and Sauvignon Blanc are my top picks for Salmon. To decide on white or red, you should consider your seasoning and sauces. Chardonnay is a great friend to buttery, creamy dishes, while sauvignon blanc can complement herb or citrus-centric dishes. A light-bodied, low-tannin red such as the pinot noir goes great with broiled or grilled salmon. The Frank Family Vineyards Lewis Vineyard Reserve Chardonnay with a 5 out of 5 star rating seems like a good match. It costs about 62 dollars per bottle.