- 500g smoked salmon slices*
- 600g full fat soft cheese
- 1 lemon, juice of
- 20g fresh dill, finely chopped
- 20g chives, finely chopped
- 300g smoked salmon slices, for wrapping
- 4 bread rolls
- 80g rocket
- Vegetable oil
- Salt and pepper
Slicing the salmon
If the salmon is a bit too soft, place in the freezer for 15 minutes before cutting.
Blitz 300g of salmon in a food processor until smooth.
Mix the pureed salmon, cream cheese, lemon juice, dill and chives in a mixing bowl.
Lay out a sheet of parchment paper on the side and lay the smoked salmon slices in a rectangle.
Place the cream cheese mixture down the centre of the salmon.
Wrap the salmon around the filling using the parchment.
Twist the ends of the parchment to tighten the roll so it looks like a Christmas cracker and then secure with string or a clip. Chill in the fridge overnight.
Slice the bread rolls into thin slices, lay on a lined baking sheet, drizzle with oil and season. Place them in the oven at 180°C (160°C fan/gas mark 4) for 10 minutes until crisp and golden.
Cut the mousse into 1cm thick slices and place on a serving plate. Add the toast slices and a portion of the rocket to serve.
We believe in sourcing sustainable food wherever possible and use local and seasonal produce in our cafés. Discover why this is important and have a go at some of our recipes at home.
Looking for something a little lighter to eat? You can find a selection of salads and light bite recipes from our chefs and local experts.
A lightly spiced salad dish, with seasonal roasted cauliflower and juicy pomegranate seeds.
Serve up a tasty snack, packed full of vegetables, with this pea guacamole, a twist on the classic avocado dip, but made with peas.
This crisp, crunchy and refreshing pickled slaw, featuring the peppery bite of radishes with carrots and cabbage, makes a tangy and delicious side salad.
Enjoy the colourful mixture of seasonal textures in this tasty salad, which provides an ideal accompaniment to your favourite dishes.