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Ingredientes
- 1 x 125 gram car cream cheese
- 1 sm Bunc fresh chives and dill
- 1 x 175 gram pac smoked salmon slices, (wild, if possible)
- 25 gm Green salad leaves, (from a bag)
- 1/2 x Lemon, pips removed
- Â Â A little extra virgin olive oil
- Â Â Salt and freshly grnd black pepper
Direcciones
- 1 Place the cream cheese in a bowl. Finely chop 1 tbsp mixed chives and dill, add in and season generously with black pepper.
- 2 Reserve four best slices of smoked salmon. Finely chop the rest, add in to the cream cheese mix and mix to combine. Lay the reserved slices of smoked salmon on the work surface, spread over the cheese mix, then lay one on top of the other.
- 3 Carefully roll up the salmon as if you were making a Swiss roll, then neatly trim off the ends.
- 4 Cut each piece into six even-sized slices using a sharp knife dipped in boiling water and arrange five or possibly six on a serving plate. Dress the salad leaves with a squeeze of lemon, dash of oil and plenty of seasoning and arrange a small mound to the side of the smoked salmon pinwheels. Serve at once.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 107g | |
| Recipe makes 2 servings | |
| Calories 238 | |
| Calories from Fat 155 | 65% |
| Total Fat 17.18g | 21% |
| Saturated Fat 3.42g | 14% |
| Trans Fat 0.0g | |
| Cholesterol 53mg | 18% |
| Sodium 160mg | 7% |
| Potassium 335mg | 10% |
| Total Carbs 1.64g | 0% |
| Dietary Fiber 0.2g | 1% |
| Sugars 1.03g | 1% |
| Protein 18.19g | 29% |
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