Instead of creating a boring old sandwich from your bread why not make it into one of these fabulously retro rolls? Because they’re something a little bit different they make a lovely smoked salmon starter or buffet bite for friends and family members too. And if you’re just looking out for number one then this salmon recipe is great for packed lunches also, to see you though the midday slump.
These benefit from a little chilling to help them set into place so remember to leave at least half an hour to get them nice and firm. If you have more time you can leave them for longer, but they’re at their best between half an hour and three hours after making.
If you like something a little more punchy besides classic chives and horseradish you could play with the flavourings. Strong herbs like chervil and dill work well with smoked salmon as do classic combos like lemon zest and freshly ground black pepper.
- 8 slices wholemeal bread
- 200g (7oz) cream cheese
- 2tbsp horseradish
- 1tbsp finely chopped chives
- 200g (7oz) smoked salmon
Cut the crusts off the bread, keeping as close to the crust as you can, so the slices are as large as possible for easy rolling. Set aside.
In a small bowl, mix together the cream cheese, horseradish and chives and spread over the top of the bread slices. Lay the smoked salmon slices on top, then roll up from the short side and wrap tightly in clingfilm to secure. Set aside in the fridge to chill for 30 minutes.
Remove the clingfilm. With a serrated knife, cut into ½cm (¼in) slices.
Top Tip for making Smoked Salmon and Cream Cheese Rolls
You can do all your preparation for these nibbles the day before, then just assemble when you’re ready to serve