Light and refreshing, this smoked salmon roulade is a sophisticated dish.


  • 600g Smoked salmon slices
  • 200g cream cheese
  • 4 tbsp Chive, chopped
  • 1 lemon, zest and juice
  • 10ml olive oil
  • 2 shallots, chopped
  • 1 tsp caper
  • 80g salad leaves
  • 1 bunch microgreens
  • Salt & freshly ground black pepper to season


  1. In a bowl, place the cream cheese, chives, lemon zest and juice, shallot, capers and combine until smooth. Season with a little salt and pepper.
  2. Line a layer of cling film on a work surface then lay the sliced salmon overlapping in a rectangular shape. Carefully spread a layer of cream cheese on top, then roll into a long cylinder shape, using the cling film to help roll tight . Place in the fridge until using. Cut the salmon, on the diagonal, into slices.
  3. Place the salad leaves on the plate and add the smoked salmon rolls. Sprinkle with some micro greens and serve when ready.