Ingredients
400 g cream cheese
2 tsp SIDS BOYSENBERRY VINEGAR
45 g capers, chopped
20 ml lime juice
15 g lemon zest
375 g salmon, cold smoked slices
60 g dill, chopped fine
Directions
In a bowl, combine the cream cheese, capers, lime juice, lemon zest and SIDS BOYSENBERRY VINEGAR. Season to taste and set aside.
On a large piece of plastic wrap, place half of the salmon in a 20 x 30 cm rectangle. Using a spatula, gently spread half the cream cheese mixture over the salmon. Roll the salmon up to form a log about 30 cm long. Repeat until mixture is used up. Wrap the rolls tightly in the wrap and refrigerate for 2 hours until firm to touch.
To serve, remove the wrap and slice into 30 pieces, 15 mm thick. Garnish with dill.
