A combination of cooked and smoked salmon, hot-smoked salmon, stuffed eggs and cucumber, yogurt and dill salad makes the ideal al fresco sharer for friends
Prep:30 mins
Serves 6-8
4 eggs2-3 tbsp mayonnaisea little cayenne pepper200g cooked salmon100g hot-smoked salmon6 small rolls, halved3 tbsp cream cheese100g smoked salmon1 lemon, 1/2 zested and 1/2 cut into wedges½ cucumber2 tbsp Greek yogurt1 tbsp chopped dill or chivesbread, soft rolls or wraps, to serve
STEP 1Hard boil the eggs by cooking them in boiling water for 8 mins, then cool quickly under cold running water and peel. Halve the eggs and pop the yolks into a bowl. Mash the yolks with the mayonnaise, cayenne pepper and some seasoning. Spoon or pipe the mixture back into the egg halves and chill until you need them.STEP 2Flake the cooked salmon into large chunks and put it on a platter with the hot-smoked salmon and the eggs.STEP 3Spread the bottom half of the rolls with cream cheese, then add the smoked salmon and a squeeze of lemon juice and top with the other half of the roll. Cut each one in half.STEP 4Peel and slice the cucumber. Mix the yogurt with the dill, lemon zest and some seasoning, then stir in the cucumber. Pile the mixture into the centre of the platter. Serve with extra bread, rolls or wraps and lemon wedges.
