Salmon, lemon and herb roulade with dill yoghurt

Prep time less than 30 mins

Cook time less than 30 mins

Serves 1

From Ready Steady Cook

Method

For the roulade, place the smoked salmon slices onto a sheet of cling film. Sprinkle over the chopped herbs and lemon juice, season with freshly ground black pepper and roll up. Wrap the cling film around the salmon to secure it and place in the fridge for five minutes to firm up. Remove the cling film and cut into slices.
For the dill yoghurt, place the yoghurt into a bowl with the dill and mix well.
To serve, place the roulade slices onto a serving plate with a dollop of dill yoghurt. Garnish with cherry tomatoes and drizzle with olive oil.

2 cherry tomatoes, halved

2 tsp chopped fresh dill

Â½ lemon, juice only

handful chopped fresh herbs, such as parsley, chives, basil

freshly ground black pepper

1 tbsp olive oil

2 tbsp Greek-style yoghurt

2 slices smoked salmon

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