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Serves: 6

250g Smoked Salmon Slices

120g Smoked Salmon

60g Melted Butter

3tsp Lemon Juice

Black Pepper

4tsp Creme Fraiche

4tsp Chopped Chives

Lime, cut into 6 Segments

Pink Peppercorns (crushed)

2 Cucumbers (Washed)

2tbsp White Wine Vinegar

1tbsp Caster Sugar

4 Dashes of Fish Sauce

Juliet Bidwell comes up with three ‘retro dinners with a twist’ including classic festive fare of smoked salmon, beef and that old favourite – trifle

  1. Place the smoked salmon, butter, lemon juice & black pepper in a food processor and, when mixed stir through the crème fraîche & chives & check the seasoning.
  2. Lay out the 250g of smoked salmon on parchment paper in a single layer with the edges overlapping, measuring 20cm x 27cm. Spread the paté over the smoked salmon & roll up the longer width, using the parchment to help shape it.
  3. Finally, wrap in the parchment and then secure the roll by wrapping it in cling film & twisting both ends. Place in the fridge for 4 hours before slicing

For the Cucumber Salad

  1. With a vegetable peeler, peel the skin & flesh off the cucumbers in long strips while discarding the seeds. Place the cucumber strips in a bowl and add the vinegar, sugar & fish sauce. Leave for an hour and then drain.
  2. To serve, plate the cucumber & top with slices of roulade, sprinkled with crushed pink peppercorns & serve with a wedge of lime

  • pictures: David Merewether

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