Cucumber Salmon Roulades

Ingredients

• 2 Eggs
• 0.5 lemon
• 200 g Cream cheese (13% fat)
• Salt
• Pepper
• 1 tbsp Worcestershire sauce
• 2 Spring Onions
• 350 g large red bell pepper (1 large red bell pepper)
• 4 sprigs dill
• 300 g cucumber (1 cucumber)
• 200 g smoked salmon (sliced)

Instructions

1. 1.

   Hard‑boil eggs in boiling water for 9 minutes. Drain, shock with cold water and peel. Let cool slightly then finely chop.

2. 2.

   Squeeze half a lemon. In a bowl whisk cream cheese with salt, pepper, 1 tbsp lemon juice and Worcestershire sauce until smooth.

3. 3.

   Trim and wash spring onions, dice finely. Quarter bell peppers, remove seeds, wash and dice finely.

4. 4.

   Wash dill, shake dry, pluck off leaves and finely chop. Mix eggs, spring onions, pepper cubes and dill into the cheese mixture.

5. 5.

   Wash cucumber, trim and slice lengthwise into thin strips using a vegetable peeler or slicer.

6. 6.

   Lay a ~30x40 cm sheet of cling film on a work surface and arrange smoked salmon over it so the film is almost fully covered.

7. 7.

   Place cucumber slices perpendicular to the short side of the film in a brick‑like pattern atop the salmon. Pat cucumber slices with paper towels.

8. 8.

   Spoon the cream cheese mixture into a piping bag and pipe along the lower edge of each cucumber slice.

9. 9.

   Roll tightly using the cling film, then chill for 1 hour.

10. 10.

    Just before serving cut the rolls in 2 cm wide pieces while still wrapped. Unwrap onto a plate and garnish with extra cucumber slices and dill as desired.