Smoked salmon and cream cheese roulade

1. Method for the Salmon Roulade

2. • Beat the cream cheese, Garlic, Lemon juice and Zest until soft and smooth.
• Lay a sheet of baking paper on a board.
• Put the salmon slices on the paper in a roughly rectangular shape, overlapping the slices a little (you dont want any gaps this will cause leaks later).
• Spread with the cream cheese mix.
• Use the baking paper to roll the salmon and cream cheese mix into a log (roulade).
• Wrap up in the cling film Place in the freezer until firm or frozen.
• Cut into slices about 1 centimetre wide.

3. Method for the Balsamic Vinegar
• Pour the vinegar into a large diameter pan. Turn the heat to medium-high.
• Bring the vinegar to a boil and then reduce the heat and allow it to simmer.
• Whisk the vinegar occasionally as it simmers to prevent burning.
• Simmer for about two to ten minutes or until the vinegar has reached a thick sticky consistency
• Remove the pan from the heat and allow the vinegar to cool. It will continue to thicken.

4. Serving

5. • Arrange 3-5 pieces of salmon on a plate symmetrically
• Drip small amounts of the reduced Balsamic vinegar on the salmon and plate
• Chop the chives to approximately 5 centimetres long and place on the plate

6. I have served this with small round toasted holmeal bread topped with caviar and micro salad leaves for a special ocasion.