Cream cheese and dill rolled in smoked salmon

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Ingredients:

200g fresh Tasmanian Smoked Salmon
200g cream cheese, softened
1/2 cup dill, parsley & chives finely chopped
Rind of 1 lemon
1 nori sheet finely sliced

Method:

Spread your smoked salmon over a large piece of baking paper or foil overlapping to form a large square.

In a small bowl mix your cream cheese, chopped herbs and lemon rind well.

Over the smoked salmon surface spread your cream cheese evenly.

Using the paper to hold, roll the salmon enclosing the cream cheese.

Place in the fridge until needed.

To serve, slice the roll into 3 to 4cm pieces and garnish with sliced nori.

Manuel’s Tip: For a nice difference combine cream cheese with green olive paste.

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