Solomon’s Rolls

• 450 g (1 lb) fresh Scotch salmon, poached
• ¼ teaspoon freshly ground black pepper

Skin and fillet the salmon and pound to a paste; add the pepper, the mayonnaise and a squeeze of lemon juice, and continue to pound all together until the mixture is creamy. Add the very finely chopped white of the spring onions.

Place a portion of this creamy mixture at one end of each slice of smoked salmon and roll into good tight cylinders. Serve, with segments of lemon, on crisp le