It looks impressive and it is not too much trouble to make.
For the Filling:
Drained yogurt (labna or labnah), tarragon or dill, pink peppercorns, grated lemon peel, lemon juice, capers. In the centre are pickled baby cucumbers. Sometimes I have used cream cheese as the filling but I like the lightness of yogurt and the tart taste suits the salmon.
I also add trimmings of the salmon and a dollop of mayonnaise or extra virgin olive oil.
On the outer and spread on a cling film wrap:
Silverbeet leaves, wilted in a little water and some egg mayonnaise spread over the top. On top of silverbeet, a layer of smoked salmon or salmon trout . Mine is from Denmark… a long way from home but not bred in cages like Tasmanian salmon.
Begin the rolling process. The cling wrap makes this possible.
Wrap the roll tightly and leave it in the fridge at least 4 hours or overnight.
Unwrap and cut into slices.
A more elaborate roll on a different occasion topped with more egg mayonnaise and tarragon. Pink pepper also a adds flavour and looks great.
A slice of rye or spelt bread never goes unappreciated.