Smoked Salmon Rolls
12 oz.(350 g) smoked salmon slices
4 oz. cream cheese
2 Tbsp mayonnaise
grated zest of 1 lemon
1 tsp chopped dill
1 tsp horseradish
lemon wedges and dill sprigs, to serve
Cut the smoked salmon into 16 strips measuring 5" x 1 1/2" (12cm × 4cm). Cut the cucumber into batons measuring 1 1/2" x 1/4" (4cm x 5mm). Set both aside.
Put the cream cheese in a bowl and stir in the dill, mayonnaise, and horseradish until evenly combined.
Lay the smoked salmon strips on a board and spread with the cheese mixture, leaving 1" (2.5cm) clear at one short end. Lay a cucumber baton across each strip and roll up tightly from the short end where the cheese mixture comes to the edge.
Arrange the rolls on a serving platter, garnished with lemon wedges and sprigs of dill.