Smoked Salmon Rolls with Cream Cheese Filling

1 Process the smoked salmon in a food processor until well broken down

Transfer to a bowl

Add the egg and black pepper, and mix very well

Combine the chopped fresh dill and heavy cream, then add the mixture to the bowl

Mix again

2 Cut four lingcod fillets into manageable pieces

Spread a small amount of the smoked salmon mixture onto each piece

3 Preheat the oven to medium temperature

Roll up each piece and wrap each one in a leaf of parsley

Place the rolls side by side in a baking dish

Pour the white wine and lemon juice into the dish

Cut the butter into small pieces and place them in the dish

Bake for 20 minutes.