Smoked salmon and avocado roulade
Whip this up in just 10 minutes, whack it in the fridge to chill and you’ll have set-to-impress appetizers ready in no time
Ingredients
2 small avocados, flesh diced
200g fat free cream cheese
2 tsp horseradish cream
Juice of 2 lemons
Salt
ground black pepper
300g sliced smoked salmon
Paprika, to serve
Mixed micro herbs, to serve
Method
1. Put avocado, cream cheese, horseradish cream and ½ the lemon juice in a medium bowl. Season, then mash.
2. Lay a 35cm-long sheet of plastic wrap on a flat surface. Put salmon slices in centre of plastic wrap to form a 25 x 15cm rectangle. Spread top with avocado mixture.
3. Starting from 1 long end of plastic, roll up salmon to enclose filling. Secure plastic, then chill for 1 hour or until firm.
4. Unwrap salmon log and sprinkle with paprika. Using a warm, damp knife, cut into slices. Drizzle over remaining lemon juice, top with herbs and serve.