You will need
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 Creamy Honey Mustard Dressing
* If you have some of our Sun-dried Tomatoes 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.
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 Classic Honey Mustard Dressing.
