These little cartwheels of smoked salmon are filled with tartar sauce and lentils to add flavour and to give an extra protein boost to the dish. Serve as a canape, part of a tapas feast or with a crunchy salad as a light lunch or starter. If you are short of time, you could use shop bought tartar sauce and pre-cooked lentils.
Ingredients
- 150 grammes smoked salmon
- 100 grammes puy or small green lentils cooked weight
- 50 grammes gherkins finely chopped
- 25 grammes capers finely chopped
- 1 bunch spring onions finely sliced
- 1 tbsp chopped parsley
- 1 tbsp chopped chives
- 1 tbsp olive
- 1 tsp mild mustard
- 4-6 tbsp light mayonaisse
Instructions
Fillings
- Mix together the chopped gherkins, capers, spring onions and herbs
- Add half the mix to the mayo to make the tartar sauce.
- Mix the rest of the chopped bits to the lentils and stir through with the oil and mustard.
Making the roll
- Spread a sheet of clingfilm over a work surface and layer the slices of smoked salmon over it, Try and make a wide oblong shape, without gaps so that the filling doesn't escape.
- Spread a thin layer of tartar sauce right to the edge of the smoked salmon sheet,
- Spoon on the lentils, to a depth of 1/2 cm or so, leaving a 1 cm gap round the edges,
- Using the cling film to help you lift the salmon, roll it into a log. Be careful to make sure the plastic doesn't get rolled in too.
- Slice the log into 1 cm thick discs and serve.
Share this Recipe