Place a piece of clingfilm on a work surface and layer the smoked salmon pieces on top to form a 30 x 27cm (12 x 11in) rectangle. Make sure there are no gaps showing in the salmon layers.
In a bowl, stir the cream cheese until softened. Add the prawns, half the dill, lemon zest, half the lemon juice and a good grind of black pepper. Stir everything together well and taste, adding more dill, lemon
or pepper as you like.
Spoon the cream cheese mixture over the smoked salmon, leaving 2·5cm (1in) uncovered along one longer edge. Roll up, using the clingfilm to help you, starting from the covered longer edge. Smooth the uncovered salmon edge over the roll to seal. Then wrap it tightly in the clingfilm, twisting the ends closed, and chill overnight in the fridge.
Slice the roll into 12 pieces 2·5cm (1in) wide – leave the clingfilm on when doing this, as it will help to hold
the pieces together. Put two pieces on each plate, carefully remove the clingfilm and garnish with the remaining dill. Serve with some rocket, the remaining lemon juice and a lemon wedge.
We recommend pairing this creamy, moreish risotto with Trivento Reserve Chardonnay white wine from Argentina.