ROULADE OF SMOKED SALMON MIRABELLE

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

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.