Double salmon roll

• hot-smoked salmon↗160g g
• hot horseradish↗2 tsp
• juice half lemon
• full-fat soft cheese↗200g g
• chives

  finely snipped

• sliced smoked salmon↗400g g
• mixed leaves200g g
• chives

  thickly snipped

• your favourite dressing
• melba toast↗

  to serve

Step-by-step instructions

1. 1

   Flake the hot-smoked salmon into a bowl, discarding the skin. Add the horseradish, lemon juice, soft cheese, finely snipped chives and some seasoning and beat well until combined to a rough mousse texture.

2. 2

   Lay 2 sheets of cling film overlapping on your work surface, then lay the sliced smoked salmon out to make a rectangle about 20 x 50cm. Dollop the hot-smoked salmon mix over and gently spread over evenly. Use the edge of the cling film to roll the long side of the rectangle into itself, then roll up like a Swiss roll. Wrap in the film, twisting the ends like a cracker to secure and hold the shape. Freeze for up to a month.

3. 3

   Transfer the roll from the freezer to the fridge the day before you want to serve it. While still semi-frozen, cut into thick slices, lay on a tray, then leave to defrost completely in the fridge. Serve with leaves mixed with chives and a little dressing, and some melba toast.