Salmon roulade on a rocket and caper berry salad recipe

A great sophisticated starter of salmon and caper berry salad. This looks like a restaurant dish and tastes just the same but it's quick and easy to make

Ingredients

• 300g (10oz) smoked salmon, in long strips
• 110g pack wild rocket leaves, washed
• 18 caper berries, with stalks
• 3 tbs vinaigrette

For the filling:

• 230g tub good taramasalata (we like the M&S one)
• 2 tsp finely grated lemon zest and a squeeze of juice
• 1-2 tsp chopped fresh dill or parsley leaves
• Freshly ground black pepper

Method

1. For the filling: Mix all the filling ingredients together.
   
2. Lay a length of cling film just longer and wider than a slice of salmon, on the work surface. Put a slice of salmon on top. If slices are narrow, butt 2 together to make strips at least 10-13cm (4-5in) wide. Spread with a thin layer of filling. Roll it up from a short end, using the film as a guide. Push film around the roll to neaten and tighten it. Twist the ends to make into a sausage shape. Repeat with rest of salmon and filling. Freeze for at least 2 hrs (or up to a week).
3. For serving: Take the roulades out of the freezer. Leave for 10-20 mins, slice them into rounds (at least 30) while still frozen. Put slices on a tray; they will thaw in 10 mins. Arrange the rocket and caper berries on 6 plates. Add the rounds of roulade. Drizzle with vinaigrette.