Smoked Salmon & Crab Roulade


8 Slices of Smoked Salmon
8 ozs Crab Meat
2 Teaspoon Horseradish
4 Tablespoons Natural Yoghurt
Seasoning — Nutmeg & Black Pepper


Mix the crab, horseradish, yoghurt and season.
Lay the smoked salmon on a sheet of cling film and spread with the crab. 
Roll as tightly as possible. 
Leave to cool for 4 hours at least. 

Recipe courtesy of Aidan Mac Manus, Chef Patron, King Sitric, Howth

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