A great canape or side dish which can be made in advance and kept in the freezer for when needed. They can be served on their own, but can go soft if not kept in the fridge so best served on a blinis or cracker. Easier to cut whilst still frozen.
Prep – 20 minutes
Refrigeration time 4 hours, or over night
Makes 20 rolls
250g Curd Cheese
2 tbsp chives finely chopped
½ ripe avocado, peeled
150g smoked salmon. About 12 slices
2 tbsp sesame seeds
· Cream the chives with the curd cheese
· Add 2 tsp lime juice along with the avocado
· Mash with a fork until smooth
· Place a large piece of cling film on the worktop.
· Arrange 6 slices of salmon in the centre, overlapping slightly to form a rectangle
· Spread half of the curd cheese and avocado mixture over the salmon almost to the edges
· Starting from the longer edge, gently roll the salmon, lifting the cling film to help form a log. Trying not to incorporate the cling film in the log
· Sprinkle with half of the sesame seeds, rolling to coat
· Wrap in the cling film and twist ends to tighten.
· Repeat a second time with the other half of ingredients
· Refrigerate rolls until firm, at least 4 hours
· With a serrated knife, gently slice into thick rounds
· Serve on rice crackers, thin cucumber slices, or on top of blinins
· Decorate with chives and sesame
Source – Charelaine