Smoked Salmon Roulade

If you’re on the hunt for a show-stopping starter or canapé, this one’s a winner. We make it with our famous London Cure Smoked Salmon, which we smother with citrussy cream cheese and roll into a ‘sausage’. All you have to do is take out of the freezer, cut into your desired size and serve (see tip). Easy. Serve with Biddenden Ortega or Three Choirs Coleridge Hill.

300g
Cuts approx. 18 slices (23cm long)

Cream cheese which contains – Skimmed MILK, Cream(MILK), Salt, Modified Tapioca starch E1442, Stabiliser blend E410,E415, London cure smoked salmon(40%) (Salmon & Salt) (FISH), Lemon, Dill, Salt & pepper

See allergens in BOLD capitals

Tip: After delivery, pop straight in the freezer until needed. When ready to serve, allow to sit at room temperature for an hour or so (or in the fridge for 2-3 hours), then use a very sharp knife to cut on the diagonal or straight down into discs, depending on your desired shape and size. Any leftover roulade can go back in the plastic tube and back in the freezer until required.

Put straight in the freezer for up to 6 months