“Serve it with your choice of crisp salad. It is great as a main course or a starter, or as a cold canape when sliced thinly. It goes exceptionally well with a sharp grapefruit salad! You may use low-fat cream cheese. Please note, cooking time does not include chilling time.”
READY IN:
5mins
SERVES:
2-4
UNITS:
US

Ingredients Nutrition

Directions

  1. Cut cling film to the size of 20cm x 15cm and place it on the work surface.
  2. Arrange the smoked salmon slices on the cling film, slightly overlapping each slice.
  3. Soften cream cheese in a bowl (bring it to room temperature which makes it easier to spread), then carefully spread onto the smoked salmon.
  4. Sprinkle toasted sesame seeds and parsley on top of the cream cheese.
  5. Roll the salmon in cling film as tightly as possible into a shape of a log and tie both ends of the cling film to seal it airtight.
  6. Chill in fridge for at least six hours.
  7. To serve, slice into 2-3 pieces and place on a bed of crisp salad.

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