Smoked salmon, cream cheese and watercress rolls
- September 2007
- Serves 6
- Takes 30 minutes to make, plus chilling
Easy to make, these smoked salmon rolls are perfect as canapés, a Christmas starter or to take to a picnic.
For something similar, take a look at our smoked salmon latkes – where the salmon is served on a little potato pancake.
- Gluten-free recipes
- 3.1g (1.5g saturated)
- 0.1g (0.1g sugars)
- 4 tbsp light cream cheese
- 2 tbsp soured cream
- 1 tbsp lemon juice
- 1 tsp chopped fresh dill
- 16 (about 300g) smoked salmon strips, about 12cm x 3.5cm each
- Bunch of fresh chives, snipped into 5cm lengths
- 85g watercress, stems discarded, plus extra leaves to garnish
- Line a large Tupperware box with cling film. In a bowl, mix together the cream cheese, soured cream and lemon juice. Season to taste, then stir in the chopped fresh dill.
- Lay half the salmon strips on a clean work surface. Divide half the cheese mixture along the length of each, leaving a 2.5cm border at 1 short end. Lay half the chives across each strip, then top with half the watercress. Roll up tightly from a cheese end, into a neat roll, so the chives and some watercress are sticking out. Repeat to make 16.
- Transfer the salmon rolls to the Tupperware box, seam-side down, layering with cling film as you go. Chill until ready to take to the picnic. Garnish with extra watercress and lemon wedges, if you like.
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