Smoked Salmon Roulade - cooking recipe

Ingredients

10 slices of norwegian smoked salmon
200 g cream cheese (at room temperature)
2 tablespoons toasted sesame seeds
2 tablespoons parsley, finely chopped

Preparation

Cut cling film to the size of 20cm x 15cm and place it on the work surface.
Arrange the smoked salmon slices on the cling film, slightly overlapping each slice.
Soften cream cheese in a bowl (bring it to room temperature which makes it easier to spread), then carefully spread onto the smoked salmon.
Sprinkle toasted sesame seeds and parsley on top of the cream cheese.
Roll the salmon in cling film as tightly as possible into a shape of a log and tie both ends of the cling film to seal it airtight.
Chill in fridge for at least six hours.
To serve, slice into 2-3 pieces and place on a bed of crisp salad.