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Smoked Salmon Rolls With Soft Goat Cheese, Walnuts and Citrus

A community recipe by Community

Not tested or verified by Nigella.com

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Introduction

I've found this recipe on a monthly magazine a friend of mine has given me

Ingredients

Serves: 6

Metric Cups

200 grams soft goat's cheese
50 grams walnuts (roughly chopped)
gelatine leaves (2 leaves)
200 grams smoked salmon (thinly sliced)
1 lemon (organic)
1 grapefruit (organic)
fresh dill
salt
pepper

7 ounces soft goat's cheese
1¾ ounces walnuts (roughly chopped)
sheet gelatin (platinum grade) (2 leaves)
7 ounces smoked salmon (thinly sliced)
1 lemon (organic)
1 grapefruit (organic)
fresh dill
salt
pepper

Method

Smoked Salmon Rolls With Soft Goat Cheese, Walnuts and Citrus is a community recipe submitted by Community and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

On a clingfilm put the slices of salmon, a bit overlapped.

Put the gelatine leaves in a bowl with cold water, leave in in for a while then squeeze them and dissolve in 2-3 tbsp of tepid water.

In another bowl mix the goat cheese with walnuts, zest of both lemon and grapefruit, salt & pepper.

Add the melted gelatine, mix it with the cheese mixture and spread it on the salmon. Roll the slices to obtain a roll and close it tightly at the end with the clingfilm. Put it into the freezer.

When ready to serve cut the roll into slices with a sharp knife , remove the clingfilm and put the them on slices of rye bread sprinkling with the dill.

I forgot the gelatine leaves, but I think the recipe doesn't really need them, because melting a little the cheese has a better texture. And also I transferred the roll from the freezer to the fridge 3 hours before serving, because it was so frozen that otherwise I should have needed a saw.... Serve it with nice dry white whine or very cold vodka.

On a clingfilm put the slices of salmon, a bit overlapped.

Put the sheet gelatin (platinum grade) in a bowl with cold water, leave in in for a while then squeeze them and dissolve in 2-3 tbsp of tepid water.

In another bowl mix the goat cheese with walnuts, zest of both lemon and grapefruit, salt & pepper.

Add the melted gelatine, mix it with the cheese mixture and spread it on the salmon. Roll the slices to obtain a roll and close it tightly at the end with the clingfilm. Put it into the freezer.

When ready to serve cut the roll into slices with a sharp knife , remove the clingfilm and put the them on slices of rye bread sprinkling with the dill.

I forgot the sheet gelatin (platinum grade), but I think the recipe doesn't really need them, because melting a little the cheese has a better texture. And also I transferred the roll from the freezer to the fridge 3 hours before serving, because it was so frozen that otherwise I should have needed a saw.... Serve it with nice dry white whine or very cold vodka.