Applecross Smoked Roulade Served with Lemon Crème Fraiche
Starter for two or serve sliced on mini oatcakes as a canapé.
3 slices of Applecross cold smoked salmon or sea trout
130g tub of Applecross salmon or trout pate
1 length of cling film to wrap the roulade
Lay the cling film out on the work surface.
Lay and overlap side by side the slices of cold smoked salmon or trout.
Spoon the pate along the width of the salmon/trout.
Using the cling film, roll the fish towards you, starting with the bottom edge of the slices.
Continue to roll into a sausage shape and twist both ends to seal.
Place into refrigerator until ready to use or fifteen minutes in the freezer to firm the fish before slicing.
Remove the cling film and cut into slices.
Serve with side salad.
Lemon Crème Fraiche:
Mix 200 ml Crème Fraiche with 1 dessert spoon of lemon juice and lemon zest.