Smoked Salmon Rolls with Cream Cheese and Red Onion

Most people really enjoy having smoked salmon at Christmas. Here is a quick and simple recipe that can be prepared ahead.

1 red onion, finely diced
250 g / 10 oz smoked salmon, sliced
50 g / 2 oz cream cheese
2 tbsp crème fraîche
1 tbsp fresh chives, finely chopped
4 slices wheaten bread
Zest of ½ lemon
½ lemon sliced
Seasoning

In a small bowl combine the finely diced red onion with some boiling water and drain off immediately. This softens the raw flavour of the onion. Mix together the cream cheese, crème fraîche and chives and the red onions. Season to taste.

Arrange and overlap 3 slices of smoked salmon. Spread the cream cheese mixture over the top of the salmon. Roll and shape into a neat cylinder or sausage shape. Keep chilled in the fridge until ready to serve. Using a small scone cutter, cut 3 rounds out of the wheaten bread.

Slice the chilled smoked salmon into 3 small cylinders and lay them sideways on the brown bread rounds. Garnish with some lemon zest or chives and serve with lemon slices.