Smoked turbot roulade with cream of chives

Cooking instructions

Divide up the slices of turbot onto a large piece of cling film. Let the edges overlap slightly, so that they make a large rectangle with no gaps.

Stir the cream cheese in with the finely-chopped garlic, lemon juice and lemon zest and the salt and pepper.

Arrange the cream cheese in a long sausage shape along one length of the rectangle of turbot slices, 3-4 cm from the edge. Use the film to roll the fish around the cream cheese. Tighten the film well around the roll and tie up the ends. Place the roll in the freezer for 30-60 minutes until the filling has set.

Cut the roll up into slices approx. 4-5 cm thick, remove the film, arrange them on a dish and garnish with fresh herbs.