Goat Cheese and Asparagus Roulade

• 2 teaspoons olive oil
• 2 tablespoons shallots chopped
• 3 ounces goat (chevre) cheese soft ad fresh
• 1/4 cup asparagus trimmed, peeled and chopped
• 1/2 teaspoon lemon zest minced
• 6 ounces smoked salmon thinly sliced

1. Heat oil in heavy small skillet over medium heat.
2. Add chopped shallots and saute until beginning to soften, 1 minute.
3. Transfer to medium bowl.
4. Mix in goat cheese, chopped asparagus and lemon zest.
5. Season filling to taste with salt and pepper.
6. Place sheet of plastic wrap on work surface.
7. Using 1/5 of salmon, form 6 by 3-inch rectangle atop plastic, overlapping salmon slightly.
8. Using plastic as an aid, roll up salmon into a tight log.
9. Repeat with remaining salmon and filling, forming 4 more logs.
10. Refrigerate logs until firm, 2 hours or overnight.
11. Remove plastic from logs.
12. Cut each log crosswise into 4 pieces.
13. Arrange on platter and serve.

olive oil, shallots, goat, lemon zest minced, salmon

Taken from recipeland.com/recipe/v/goat-cheese-asparagus-roulade-50437 (may not work)