Smoked salmon rolls

serves 6
ingredients
200g/7oz ricotta cheese
50g/2oz crème fraîche
2 teaspoon wasabi paste
1 tablespoon freshly squeezed
lime juice
12 slices brown bread, crusts
removed
300g/11oz smoked salmon
100g/4oz baby rocket leaves,
stalks removed
• Mix together the ricotta, crème fraîche, wasabi and lime juice. Use a
rolling pin to flatten the bread slices slightly.
• Spread the ricotta mixture over the bread, then top with the smoked
salmon and rocket leaves, leaving a border around the edges.
• Roll each piece of bread up lengthways like a Swiss roll. Wrap the rolls
tightly in cling film, and chill in the refrigerator for 30 minutes.
• Unwrap the rolls and cut into 2.5cm/1in slices to serve.