Salmon Trout Rolls on Summer Salad

A pretty starter that can be partly prepared up to two days in advance.

YOU WILL NEED

Salad ingredients

  • 200 g smoked salmon trout ribbons
  • 250 g tub creamed cottage cheese
  • 2 t (10 ml) freshly grated lemon rind
  • 3 T (45 ml) fresh chives, finely sliced
  • 1 t (5 ml) Ina Paarman's Lemon & Black Pepper Seasoning
  • 1 t (5 ml) fresh lemon juice
  • 2 packets wild rocket
  • 1 head of butter lettuce
  • 6-8 caper berries with stems
  • Ina Paarman's Classic French Dressing
Method

Flatten the strips of salmon on a chopping board. Mix together the creamed cottage cheese, lemon rind, chives, Lemon & Black Pepper Seasoning and lemon juice. Spread this mixture over the salmon strips and then roll them up, starting at the thinnest end.

Wrap each little roll in cling film – twist the ends to squash them into firm little mini salamis. Refrigerate for up to 2 days until needed.

Arrange rocket and butter lettuce on medium size plates. Top with sliced salmon rolls. Garnish with capers. Dress the salads just before serving with French Vinaigrette.

* If you have some of our Sundried Tomato Quarters in the fridge, add a few slivers here and there for a real festive colour scheme.

* Utilise every bit of salmon by overlapping leftover pieces before spreading with filling and rolling.

Ina's Tip

* If you have some of our Sundried Tomato Quarters in the fridge, add a few slivers here and there for a real festive colour scheme.
* Utilise every bit of salmon by overlapping leftover pieces before spreading with filling and rolling.

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