Smoked salmon roulette

Take 3 - October

John McCombe

Salmon roulette is delicious atop a piece of crusty bread.

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Food

Cocktail of the month: Liquid Blush Scallop-stuffed organic chicken Smoked salmon fishcakes Breakfast potato hash Smoked salmon roulette Old-fashioned Dutch apple pie Burmese chicken salad Mango set in pink Champagne jelly Candied orange & berry compote Layered frozen parfait

Thinking of packing a picnic to celebrate the party season? We were, so with the help of Phillip Kraal, we created a most desirable hamper.

INGREDIENTS

500g hot-smoked salmon, skin removed (Holy Smoke or Akaroa salmon)

3-4 spring onions, finely chopped

½ red onion, peeled and very finely chopped

¼ cup chives, chopped

2-3 Tbsp crème fraîche (or sour cream, ricotta or mayonnaise)

1 lemon, juice and zest

sea salt and cracked back pepper

METHOD

Place all ingredients into a mixing bowl and "crush" together with the back of a fork until you create a chunky, putty-like paste. Adjust the seasoning with salt, pepper and lemon juice.

Serve spread on lovely, crusty bread.