ROULADE OF SMOKED SALMON MIRABELLE
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Ingredients
500g long smoked salmon
15g shallots, finely chopped
1 garlic clove chopped
15g chives finely chopped
5g parsley finely chopped
250g fromage blanc. (Hung in muslin for 24 hours)
100g double cream, whipped to soft peaks
Pinch of salt
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Method
Fold the shallots, garlic, chives, parsley and a pinch of salt into the fromage blanc, then fold in the whipped cream and allow to set in the fridge
for 3 hours.
Place the salmon between two pieces of clingfilm and give a light pressing with a rolling pin until it’s 2mm thick.
Place the fromage mixture into a piping bag and pipe along the leading edge of the smoked salmon. Roll the salmon until you have a perfect cylinder.
Keep in the clingfilm and tighten the ends with a small knot. Place in the fridge and allow to set for 12 hours.
Remove from fridge and open up the clingfilm. With a sharp knife cut the salmon tube into 3 inch lengths and serve with a watercress salad. |
