THE CHALLENGE
Salmon roulade may conjure up visions (or memories) of 1970s dinner parties, but this is an update on the savoury salmon swirl. I’ve given it fresh new flavours by swapping the traditional spongy casing for a speckled dill pancake filled with fresh herbs, then pepped the whole thing up with cream cheese spiked with preserved lemons and horseradish. Smoked salmon is still the star of the show, but it’s partnered with bold flavours that stand up to it. A star is reborn. ELLA TARN, COOKERY ASSISTANT