Smoked salmon, spring onion and cream cheese roulade

Prep time less than 30 mins

Cook time less than 30 mins

Serves 2-4

From Ready Steady Cook

Method

Place a sheet of cling film on a work surface. Lay the smoked salmon slices in a rectangle about 20cm x 10cm/8in x 4in, overlapping the slices slightly so that there are no gaps.
Spread the cream cheese over the smoked salmon and sprinkle with the sliced spring onions, chopped dill and cayenne pepper.
Roll the roulade up lengthways and twist the cling film at the ends, so it looks like a Christmas cracker. Chill in the fridge for an hour, if possible.
Slice the roulade into 2cm/Â¾in slices and arrange on a serving platter. Garnish with dill sprigs and serve.

fresh dill sprigs, to garnish

2 tbsp chopped fresh dill

3 spring onions, very finely sliced

100g/3Â½oz cream cheese

150g/5Â½oz smoked salmon slices

Â¼ tsp cayenne paper

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