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.