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- Lay out the slices of salmon onto some cling film (reserving 25g of salmon to chop into the filling). Use plenty of cling film so there is at least 5cm overhang on each edge. Overlap the salmon so it is all touching and go over it with a rolling pin to make sure it is all level.
- Slice the cucumber length-ways on a mandolin or slicer. The slices need to be as thin as possible and are then to be layered over the salmon. Go over the cucumber again with the rolling pin to push into the salmon.
- Cut away the seeds from the remaining cucumber, chop finely (roughly same size as the salmon).
- Add the Philadelphia and crème fraiche to the chopped cucumber and salmon, then season to taste with salt and black pepper.
- Add finely chopped chives and lime zest. Mix thoroughly and pipe down the centre of the salmon and cucumber.
- Fold the bottom end over to roll into a sausage shape. Roll until tight and allow to chill in the fridge for 4 hours minimum.
- Slice with cling film on then remove and serve with a seasonal green salad.
Philadelphia is ideal for this style of recipe as its consistency binds the ingredients together and holds the shape well for good presentation, making this a great banqueting dish.