Smoked Salmon, Goat Cheese, and Asparagus Roulade

• 2 teaspoons olive oil
• 2 tablespoons chopped shallot
• 3 ounces soft fresh goat cheese (such as Montrachet), room temperature
• 1/4 cup trimmed peeled chopped raw asparagus
• 1/2 teaspoon minced lemon peel
• 6 ounces thinly sliced smoked salmon

1. Heat olive oil in heavy small skillet over medium heat.
2. Add chopped shallot and saute until beginning to soften, about 1 minute.
3. Transfer to medium bowl.
4. Mix in goat cheese, chopped asparagus, and lemon peel.
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 6x3-inch rectangle atop plastic, overlapping salmon slightly.
8. Spoon 1/5 of filling along 1 long side of rectangle, leaving 1/2-inch plain border.
9. Using plastic as aid, roll up salmon into tight log.
10. Repeat with remaining salmon and filling, forming 4 more logs.
11. Refrigerate logs until firm, about 2 hours or overnight.
12. Remove plastic from logs.
13. Cut each log crosswise into 4 pieces.
14. Arrange on platter and serve.

olive oil, shallot, goat cheese, asparagus, lemon peel, salmon

Taken from www.epicurious.com/recipes/food/views/smoked-salmon-goat-cheese-and-asparagus-roulade-105659 (may not work)