Smoked salmon rolls
1 small whole meal loaf
100 g/ 1/4 lb smoked salmon
Freshly ground black pepper
Chopped parsley to garnish
Cut the crusts from the top, bottom, both ends and one side of the loaf .lay the loaf on a board with the remaining crust on one side. Holding the crusted side in one hand lightly spread the opposite side with butter. Slice off the buttered side as thinly as possible, cutting along the length of the loaf .continue in this way until the loaf is finished .discard the crust. place a piece of smoked salmon on each slice of bread, leaving a 1 cm / 1/2 inch border along one short side and narrow borders around the other sides. Sprinkle with black pepper and lemon juice .roll up neatly from the 1 cm / 1/2 inch border, spreading the final edge with a little extra butter if it does not stick.
To serve at once: trim the rolls and cut into 2 or 3 equal pieces. Garnish with parsley
To freeze: pack the whole rolls interleaved with freezer layer tissue, in rigid containers, seal, label and freeze.
To thaw: leave to thaw for 30 minutes then trim as before. Cover with foil and leave for further hour. Cut each roll into 2 or 3 pieces and serve garnish with parsley