Plaice and Smoked Salmon Roulades with Mustard and Dill

Bursting with flavour the tasty combination of plaice and smoked salmon for a delicious dish.

 100 g PURE SPREAD
 2 275G PLAICE FILLETS (SKINNED & CUT INTO HALVES)
 100 g LONG SLICED SMOKED SALMON
 1 LEMON, CUT INTO 8 WEDGES
 4 SPRIGS FRESH DILL
 1 tbsp WHOLEGRAIN MUSTARD
 1 tbsp FRESH DILL (CHOPPED)
 1 tsp GRATED LEMON ZEST
 1 tsp LEMON JUICE

1

To make the flavoured spread, mix all the ingredients together in a bowl.

2

Cover and chill until required. (The spread can be made in advance and frozen).

3

Put a slice of smoked salmon on a flat surface.

4

Position a halved plaice fillet over the top and spread with a heaped tablespoon of the flavoured Pure spread.

5

Roll up with the spread inside. Repeat with the remaining fish to make four roulades.

6

Put each roll in the middle of a 25cm by 38cm oblong sheet of baking parchment;

7

Top with two lemon wedges, a sprig of dill and season.

8

Place the shorter parchment edges together, fold over twice, fold ends to make a parcel and tuck the flaps underneath to secure.

9

Place the four parcels in a microwaveable/ovenproof dish.
To microwave, cook for 6-7 minutes on full power (850watts). Stand for 2 minutes.
To oven bake, cook at gas mark 4/180°C for 15 minutes.