Preparation
Arrange the slices of smoked salmon on a flat surface on a sheet of cling film.
Divide the curd cheese into 4 equally sized portions. Place each portion on a slice of smoked salmon.
Wash and finely chop the chives and coriander. Prepare a mixture of aromatic herbs, consisting of chives, coriander, oregano and pepper.
Arrange the previously prepared herb mixture on top of the curd cheese and then roll up the slices of smoked salmon to form small cartouches.
