Watercress and Smoked Salmon Roulade

15oz  (150g) bunch watercress

150g/5oz reduced-fat soft cheese

15ml/1tbsp chopped fresh chives

1 clove garlic, crushed

5ml/1tsp lemon juice

225g/8oz smoked salmon

1 lemon, cut into wedges

freshly ground pepper

Reserving a few sprigs for garnish, remove the stalks from the watercress and roughly chop the remainder.  Place the watercress, soft cheese, chives, garlic and lemon juice in a food processor or liquidiser and blend for a few seconds.  Season liberally with pepper and process until combined.  Lay the pieces of salmon on a sheet of greaseproof paper to form a rectangle approximately 12 x 8 inch (30 x 20 cm).  Spread the soft cheese mixture over the salmon, then carefully roll into a thin sausage, lengthways, using the paper to help you.  Cover and refrigerate overnight.

Cut the salmon roll into thin slices and serve immediately garnished with lemon wedges, sprigs of watercress and bread. 

Serves 4-6

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