You will need 2 x 200g packets of smoked salmon. Rolls can be made up to four hours ahead. Refrigerate, covered. Filling can be made up to one day ahead, but allow to soften slightly before using.
2 Lebanese cucumbers (120g each), trimmed
16 slices smoked salmon
Extra virgin olive oil, to serve
Thinly shredded red radish and micro herbs
250g cream cheese, chopped
2 tblsps horseradish cream
1⁄4 cup finely chopped fresh parsley
1⁄4 cup finely chopped fresh chives
1 tblsp drained baby capers
1 tblsp lemon juice
Salt and pepper, to taste
To make fillingng, process all ingredients in a food processor until smooth. Remove.
2. Cut cucumbers in half crossways. Cut into 1cm-thick batons.
3. Place one slice of salmon on a clean board. Spread evenly with 1 tablespoon of filling. Place 2 cucumber batons at one short end. Roll up rmly to enclose. Repeat process with the remaining salmon, filling and cucumbers.
4 To serve, drizzle oil over salmon rolls. Garnish with combined radish and herbs.