Salmon Roulade with Mustard-Dill Sauce

Ingredients

250g     cooked prawns
500g     soft cheese
7g     fresh mint
½     lemon (juice and zest)
300g     smoked salmon
15g     nori sheets

Mustard-Dill Sauce:

3/4 cup     spicy brown mustard
1/2 cup     sugar
1/3 cup     fresh lemon juice
1tbs    dry mustard
3/4 cup     vegetable oil
3/4 cup     drained capers
1/2 cup     chopped fresh dill
ground black fresh pepper

Method for sauce:

Mix first four ingredients in a bowl. Gradually whisk in oil. Mix in the capers, chopped dill and a generous amount of fresh pepper. Makes about 30 servings and can be chilled for up to a week. 

Method for roulade:

Place the first four ingredients in a blender and blend until mixture is soft. Spread a sheet of cling film (30 x 30 cm). Put the salmon slices overlapping slightly, leaving a margin of about 5cm on each side. Top with half of the nori sheets.
Spread the prawn mixture evenly onto the nori sheets, then place the other half of the nori sheets. Roll it up “Swiss roll” style by holding both ends, rolling it to create the form of a log. Refrigerate overnight. Decorate four plates with some lettuce, cucumber and tomatoes. Place three pieces of the roulade and place a tablespoon of the mustard-dill sauce on top.

BEST WINE ACCOMPANIMENT:
2008 PJAZZA REGINA I.G.T. MALTESE ISLANDS WHITE - CHARDONNAY VIOGNIER VERMENTINO

Normally with a smoked salmon dish I would opt for a lightly oaked dry white wine but in this instance we have a soft cheese in the roulade and a sweet dill and mustard sauce whose flavours would both clash with the oak in the wine. I therefore require a white wine that has good weight, medium acidity and lots of fruit such as the Pjazza Regina white. It has a rich enough flavour to cope with ingredients like capers, black pepper, dill and mustard but is also soft enough to marry well with the soft cream cheese.