Recipe - Smoked salmon and goats' cheese roulades

SMOKED SALMON & GOATS CHEESE ROULADES WITH LEMON & CHIVES This combination of smoked salmon and goats’ cheese gives a delicious slant on a traditional dinner party starter or can be used as a summer salad. Goats’ Milk products are completely versatile and interchangeable with cows’ milk products enabling those with an allergy or intolerance to cows’ milk products to continue to enjoy their favourite recipes. Ingredients (Serves 6) 6 slices of smoked salmon 1 tub of Delamere Dairy spreadable goats’ cheese 2 teaspoons chopped chives Finley grated rind of 1 lemon Mixed salad leaves dressed with a few drops of olive oil Crusty bread 6 spoons of Delamere Dairy plain goats’ yogurt 2 teaspoon chopped fresh dill Method 1.Simply roll out a piece of cling film a few centimetres larger than the smoked salmon. Place the fish on top. 2.Mix the cheese, chives and lemon together and spread over the salmon. 3.Roll tightly using the cling film and twist both ends to make a tight roulade. Chill for a couple of hours. 4.Mix the yoghurt and chopped dill together 5.To cut the roulade, keep the cling film on and cut through the salmon about 2cm thick. Unravel the cling film once the roulade is on the plate as this helps it to keep circular and not squashed. Serve with mixed salad leaves and dill dressing, toasted crusty bread and a spoonful of dill yoghurt.

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