Salmon and Watercress (Spring) Rolls

This is a recipe inspired by another seen on telly so it is actually, and unusually for me, completely original - though of course in cooking that is always tosh. Anyway, I will do it again as my Easter go at it needed, yes, a little more care. It is a different way to eat salmon and would be good for a party.

Salmon and Watercress Rolls

To make at least 12/16 rolls and therefore feed up to 8 people, you need 600g salmon. Each roll takes 1 sheet of fresh filo (which for me annoyingly meant just over 1 packet). I bought wild atlantic salmon, frozen and on special offer. You can easily adapt this for less in quantity but go for the best salmon you can..

Plus a large tub creme fraiche, 2 lemons, and a good bunch or packet of watercress.

1. Chop the salmon into chunks, fairly small. Mix with enough creme fraiche to make a soft but not sloppy mixture and then season that with S& P and grated lemon rind.
2. Add the chopped watercress. All this can be done a little in advance but so can the whole thing.
3. Unfold the filo, have ready a pot of melted butter (you could use olive oil but I prefer butter with fish) and a pastry brush.
4. Brush each sheet of filo first, then add some mixture to the short side and roll it up, folding in the sides near the end to seal. This sounds difficult but is very easy once you have done one.
5. Brush the finished roll generously with butter and put on a greased sheet.
6. When you have used all the mixture and the filo, brush the rolls again with butter and cover with cling film. Keep in the frudge till ready to cook.
7. Cook at No 6/200 for about 20 monutes till golden and crisp,.
8.  Serve hot with lemon quarters, and something light like a salad or nice greens and wedge potatoes.