Smoked Salmon, Citrus Soured Cream, Prawns and Dill
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A layered terrine of fish, shellfish and soured cream, set and sliced then serve with a dill vinaigrette and rye bread.
Ingredients:
- Smoked salmon
- Cream cheese
- Lemons
- Dill
- Coldwater prawns
- Salt and pepper
- White wine vinegar
- Wholegrain mustard
- Rapeseed oil
- Equipment
- Loaf tin
- Cling film
Method:
- Lay out a triple thickness square of cling film, double the size of the roll you’re going to make, lightly brush with oil.
- Lay down your smoked salmon, slightly overlapping to make a rectangle, leaving about 3cm of the clingfilm spare.
- Mix your cream cheese with lemon juice, zest, chopped dill and salt and pepper, then spread this generously over the rectangle of smoked salmon.
- Roll up the salmon so the cream cheese stays in the centre, so you end up with a roll of salmon wrapped in clingfilm, twits the ends off the clingfilm to remove the air and form an even sausage, then tie off.
- Place in the fridge until needed.
- Make your dressing and toss in the prawns, lay a bed of them on the plate, remove your roulade from the fridge and slice into barrels, place on top of the prawns.
- Serve with some Rye bread and salted butter.
