500gramGrade one hand-sliced smoked Scottish salmon
Instructions
Lay a couple of overlapping long slices of smoked salmon along the centre of an A4 sheet of cling film and spoon a line of poached salmon salad along the middle, leaving a couple of centimetres each side
Lift up the edges, fold over and tuck in to form a rough sausage
Twist the ends of the cling film to tighten, then roll into an even roulade
Refrigerate until firm, unwrap and slice into bite sized rolls
Repeat the process with air dried ham, marinated goats cheese and rocket