• 2 small avocados, flesh diced
• 200g cream cheese
• 2 tsp horseradish cream
• Juice of 2 lemons
• Sea-salt flakes and freshly ground black pepper, to season
• 300g sliced smoked salmon
• Paprika, to serve
• Mixed micro herbs, to serve
Note: Allow 1 hour chilling
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.