Christmas Savoury Log with salmon

Sometimes at night I dream of recipes and around Christmas time this seems to happen even more often.

For ages I had in mind to make a savoury log;  I love the traditional sweet Christmas log beautifully decorated and with plenty of chocolate.

It  looks terrific but some people are easily put off by this as they find it fiddly and too difficult to assemble.. so they buy it ready instead.

If this is you, then you might one to take a look at this savoury log.

There is no baking involved as this is made up by overlapping slices of  bread. Place your filling on the bread, roll tightly, pop in the freezer for an hour to set, slice the ends, assemble and spread soft cheese over it.

Very easy to prepare it will make a gorgeous and delicious Christmas starter!

• Prep Time : 25 minutes

Ingredients

• soft white bread loaf unsliced – 1
• smoked salmon – 240 g
• salted butter – 100 g
• chives – a few leaves
• soft cheese (like philadelphia) – 250 g
• double cream – 2 tbsp
• lemon juice
• pomegranate seeds and rocket leaves – to garnish

Instructions

Take the butter out of the fridge to soften.

In a bowl mix the soft cheese and the cream with a tsp of lemon. Put in the fridge.

Slice the bread lengthwise and remove the crusts. You will need 3 slices of roughly 1 cm (0.39 Inches) thick.

On your working top flatten the bread slices using a rolling pin.

Overlap the 3 bread slices. Mix the softened butter with 1 tsp of lemon and 1 tbsp of chopped dill and spread it on the bread.

Place the salmon on the butter and roll tightly from the long side facing you. Seal it with cling film and put it in the freezer for 1 hour to set.

Take the roll out of the freezer and slice the two ends at a gentle angle.

Use them to make the branches by placing them at the sides of the log.

Spread the cheese mixture over it

Mark the cheese with a fork to give the effect of a log

Decorate with dill and pomegranate seeds. Serve with rocket leaves or salad.

Advertisement