Wealden Times | WT165 | November 2015 | Gift supplement inside
Wealden Times - The lifestyle magazine for the Weald
Wealden Times - The lifestyle magazine for the Weald
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Smoked Salmon Roulade with Cucumber Salad<br />
Serves: 6 Prep time: 15 mins Chilling time: 4 hours<br />
For the pâté<br />
• 250g Smoked salmon slices<br />
• 120g Smoked salmon<br />
• 60g Butter – melted<br />
• 3tsp Lemon juice<br />
• Black pepper<br />
• 4tsp Crème fraîche<br />
• 3tsp Chives – chopped<br />
• 1 Lime – cut into<br />
6 segments<br />
• Pink peppercorns – crushed<br />
For the Cucumber Salad<br />
• 2 Cucumbers – washed<br />
• 2tbsp White wine vinegar<br />
• 1tbsp Caster sugar<br />
• 4 Dashes of fish sauce<br />
1. Place the smoked salmon, butter, lemon juice & black<br />
pepper in a food processor and, when mixed stir through<br />
the crème fraîche & chives & check the seasoning.<br />
2. Lay out the 250g of smoked salmon on parchment paper in<br />
a single layer with the edges overlapping, measuring 20cm<br />
x 27cm. Spread the paté over the smoked salmon & roll up<br />
the longer width, using the parchment to help shape it.<br />
3. Finally, wrap in the parchment and then secure the<br />
roll by wrapping it in cling film & twisting both<br />
ends. Place in the fridge for 4 hours before slicing.<br />
1. With a vegetable peeler, peel the skin & flesh off the<br />
cucumbers in long strips while discarding the seeds.<br />
Place the cucumber strips in a bowl and add the vinegar,<br />
sugar & fish sauce. Leave for an hour and then drain.<br />
2. To serve, plate the cucumber & top with<br />
slices of roulade, sprinkled with crushed pink<br />
peppercorns & serve with a wedge of lime.<br />
135 www.wealdentimes.co.uk
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