Smoked Salmon

Smoked Salmon Roulade, Ampalaya

YIELD-6

Ingredients-

• 300g Smoked Salmon

• 50g Fresh parsley

• 50g Celery tops

• 1 Apalaya-Pickled lightly

• (see recipe)

• 4 pieces red radish

• 1 lemon

• 100g cream cheese

• 1 basic crepe recipe (see ratatouille terrine)

• 50g Butter

• Olive oil

• 1 star anise

Method-

• Chop all the fresh herbs.

• Prepare the crepes and allow to cool.

• Pickle the cucumber cut into julienne strips.

• Slice the radish and place in cold water. (garnish)

• Mix the cream cheese with salmon trimmings and herbs and add a little lemon juice.

• Place the crepes onto cling wrap, lying flat. Then place smoked salmon slices on top, then spread with cream cheese mixture.

• Roll into a sausage shape, add foil to get a nice cylinder shape and leave to set in the fridge overnight.

• Slice while still in the cling wrap and foil to keep the shape.

• Garnish with herbs and radish, Ampalaya pickle and homemade saffron mayonnaise(see recipe)

• Also serve with very thin toasted bread, or homemade crackers, or Lavash bread.(see recipe)

HAPPY COOKING!!!