- 340g smoked salmon
- 200g goat cheese
- 1 tsp. finely grated lemon zest
- 2 tbs chopped dill
- Pinch of sea salt
In a small bowl, mix together the goat cheese, lemon zest, dill, and salt.
To assemble, place a sheet of plastic wrap on the counter. Slightly overlap slices of salmon on the plastic to create a rectangle, making sure there are no gaps.
Spoon the goat cheese mixture over the smoked salmon, leaving a 1/2-inch border along the long sides.
Starting with the long side closest to you, gently roll up the salmon, using the plastic wrap to help you. Wrap it tightly in the plastic wrap, twisting the ends closed. Chill in the freezer for 1 hour.
Slice the roll into pieces 1 inch wide. Allow to thaw 30 min before serving.