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Description
Easy but looks and tastes fancy. From an old Somerfield magazine
Ingredients
US|METRIC
6 SERVINGS
- 400 grams smoked salmon
- 1 cucumber (peeled an finely diced)
- 4 spring onions (finely sliced)
- 125 grams soft cheese (Philadelphia Light)
- 1 lemon
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Directions
- Separate the smoked salmon slices and lay in three long strips, making sure there are no gaps in each strip
- Place the soft cheese in a bowl and add 50g of cucumber and 1/4 of the finely sliced spring onion. Mix together with a squeeze of lemon juice and freshly ground black pepper.
- Spread mixture evenly and thinly along the three lengths of smoked salmon. Roll each strip of salmon up like a swiss roll. Wrap the three rolls separately in cling film then place in the freezer for 1 hour or leave in fridge overnight.
- To make salsa, mix the remaining cucumber and spring onion with good squeeze of lemon juice and ground black pepper and cover and place in fridge until needed.
- To serve, cut the salmon rolls in half using a sharp knife, and place on a plate with some baby leave salad, the salsa and a lemon wedge.
NutritionView More
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150Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories150Calories from Fat60 |
% DAILY VALUE |
Total Fat7g11% |
Saturated Fat4g20% |
Trans Fat |
Cholesterol25mg8% |
Sodium1410mg59% |
Potassium270mg8% |
Protein17g |
Calories from Fat60 |
% DAILY VALUE |
Total Carbohydrate5g2% |
Dietary Fiber2g8% |
Sugars2g |
Vitamin A10% |
Vitamin C30% |
Calcium8% |
Iron8% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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