Whip this up in just 10 minutes, whack it in the fridge to chill and you’ll have set-to-impress appetisers for 12 guests ready in no time!
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Ingredients
Method
Put avocado, cream cheese, horseradish cream and ½ the lemon juice in a medium bowl. Season, then mash.
Lay a 35cm-long sheet of plastic wrap on a flat surface. Put salmon slices in centre of plastic wrap to form a 25 x 15cm rectangle. Spread top with avocado mixture.
Starting from 1 long end of plastic, roll up salmon to enclose filling. Secure plastic, then chill for 1 hour or until firm.
Unwrap salmon log and sprinkle with paprika. Using a warm, damp knife, cut into slices. Drizzle over remaining lemon juice, top with herbs and serve.
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