Horseradish and preserved
lemon salmon
roulade Vegetable oil for greasing60g plain flour 1/2 tsp bicarbonate of soda1 tsp salt1 large free - range egg150ml whole milkSmall bunch fresh dill, roughly chopped200g good quality smoked salmon, cut into thin slices For the herb paste Large bunch fresh parsley2 x small bunches fresh chives, roughly choppedFinely grated zest 1
lemon, plus juice 1/2 4 tbsp extra-virgin olive oil For the cream cheese filling 460g Philadelphia cream cheese2 tbsp creamed horseradish4 preserved
lemons, flesh discarded and peel finely chopped