Spinach And Smoked Salmon Rolls Recipe
Ingredients
12 spinach leaves
200 g/7 oz/scant 1 cup medium fat soft cheese
15 ml/1 tbsp chopped parsley
15 ml/1 tbsp chopped dill
Finely grated rind of 1 lemon
10 ml/2 tsp anchovy essence
Freshly ground black pepper
15 ml/1 tbsp milk
6 slices of smoked salmon
DRESSING:
45 ml/3 tbsp olive oil
15 ml/1 tbsp lemon juice
5 ml/1 tsp balsamic vinegar
2.5 ml/1/2 tsp caster sugar
15 ml/1 tbsp chopped dill
Freshly ground black pepper
Salt
TO GARNISH:
A few mixed salad leaves
Directions
Trim the stalks from the spinach and plunge the leaves into boiling water for 1 minute.
Drain, rinse with cold water and drain again.
Pat dry on kitchen paper (paper towels).
Mash the cheese with the herbs, lemon and anchovy essence.
Season to taste with pepper.
Stir in the milk to thin slightly.
Cut the smoked salmon slices in half lengthways.
Spread each piece gently with the cheese mixture.
Carefully roll up.
Lay each on a spinach leaf, fold in the sides, then roll up tightly.
Place in an airtight container and chill until ready to pack.
Put the dressing ingredients in a screw topped jar.
Shake well.
To serve, put two rolls on each of six serving plates.
Cut into attractive slices.
Garnish with salad leaves.
Shake the dressing and spoon a little over the slices before serving.
Drain, rinse with cold water and drain again.
Pat dry on kitchen paper (paper towels).
Mash the cheese with the herbs, lemon and anchovy essence.
Season to taste with pepper.
Stir in the milk to thin slightly.
Cut the smoked salmon slices in half lengthways.
Spread each piece gently with the cheese mixture.
Carefully roll up.
Lay each on a spinach leaf, fold in the sides, then roll up tightly.
Place in an airtight container and chill until ready to pack.
Put the dressing ingredients in a screw topped jar.
Shake well.
To serve, put two rolls on each of six serving plates.
Cut into attractive slices.
Garnish with salad leaves.
Shake the dressing and spoon a little over the slices before serving.
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