Whip this up in just 10 minutes, whack it in the fridge to chill and you’ll have set-to-impress appetizers ready in no time Ingredients 2 small avocados, flesh diced 200g fat free cream cheese 2 tsp horseradish cream Juice of 2 lemons Salt ground black pepper 300g sliced smoked salmon Paprika, to serve Mixed micro herbs, to serve Method 1. Put avocado, cream cheese, horseradish cream and ½ the lemon juice in a medium bowl. Season, then mash. 2. Lay a 35cm-long sheet of plastic wrap on a flat surface. Put salmon slices in centre of plastic wrap to form a 25 x 15cm rectangle. Spread top with avocado mixture. 3. Starting from 1 long end of plastic, roll up salmon to enclose filling. Secure plastic, then chill for 1 hour or until firm. 4. Unwrap salmon log and sprinkle with paprika. Using a warm, damp knife, cut into slices. Drizzle over remaining lemon juice, top with herbs and serve. Source: Betterhomesandgardens.com
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