12 thin slices smoked salmon, each about 4 inches long
1/2 pound soft goat cheese
2 tablespoons walnuts, finely chopped
1 tablespoon chives, chopped
1 cup dill, chopped
1 cup heavy cream or more
Salt and freshly ground pepper to taste
1. Overlap 3 slices of the salmon lengthwise on a piece of plastic wrap.
Then overlap 3 more slices to form an 8-inch-long piece.
2. Put the cheese, walnuts, chives, and 1 tablespoon of the chopped
dill in a mixing bowl and mash until well blended, adding a little of the
cream if the mixture is too thick. Take half of the cheese and place
lengthwise down the salmon on one side. Roll up carefully, close the
top ends like a sausage, and wrap the sheet of plastic around the
outside. Repeat with the remaining salmon slices and filling.
Refrigerate several hours or overnight.
3. When ready to serve, remove the plastic wrap and cut through with
a knife at 2-inch intervals. Place 2 cut pieces open-side-down on a
plate and serve with a splash of the dill sauce.
4. To make the dill sauce, bring the remaining cream to ta boil in the
saucepan. Place the remaining dill in a blender with a few
tablespoons of the boiled cream and pulverize. Add the salt and
pepper to taste and enough more cream if necessary to make a thin