Ingredients

• 12 slices John Ross Jr Traditional Smoked Salmon (a 454g pack should suffice)
• 1 x 200g salmon fillet
• 125 ml dry white wine
• 1 bay leaf
• Small bunch of finely chopped chives
• Small bunch of finely chopped chervil
• 2 x tablespoons of mascarpone
• 180g of crème fraiche
• Zest of 1 lemon
• 1 x teaspoon of horseradish

Preparation method

Mix enough water with the white wine to poach the fresh salmon and place on a medium-high heat. Add the bay leaf and a good pinch of salt and pepper. Once brought to boil, turn the heat to low and add the salmon fillet and gently simmer for 6-8 minutes before taking out and allowing to completely cool.

Dice four of the Scottish smoked salmon slices and put them in a large bowl. Then, finely flake the poached salmon into the same bowl. Mix in the rest of the ingredients and season to taste. Cover the mixture and place in a fridge for 15 minutes until slightly firm before adding the mixture into a piping bag.

You will now need to make the roulade. Place a piece of cling film on a flat surface. On the wrap, lay two slices of the Scottish smoked salmon side by side so that there is a slight overlap. Then pipe the mixture onto the smoked salmon lengthways before gently folding the end of the salmon to seal the roulade. Finally, tightly roll the salmon into that traditional roulade shape and then tie a knot at each end of the cling film.

Continue this process for the rest of the mixture and then, when complete, leave in the fridge until ready to use. At this stage, all you need to do is carefully remove the roulade from the wrap and cut into the size of batons you would like to serve. Et voila! Scrumptious smoked salmon canapés.