Filled Smoked Salmon Rolls
puy or small green lentils
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.