|Carefully use the greaseproof paper to lift the salmon|
carpet up and roll it over in the same way as you'd
assemble a Swiss roll, with the Philly in the middle.
|Roll the completed salmon roulade up in the greaseproof|
sheet and then wrap the resultant parcel in clingfilm. Place
in the fridge for an hour to allow to chill.
|Remove the clingfilm and unwrap the salmon roulade from|
the greaseproof paper and slice as shown below.
|Slice the salmon roulade - Be very gentle, as|
otherwise you'll end up flattening the roulade!
|Serve two slices of roulade per person, with a half moon of |
cucumber slices and a scattering of salad leaves. Garnish
with a small slice of lemon.