Goat Cheese & Asparagus Roulade

Directions

Heat oil in heavy small skillet over medium heat.

Add chopped shallots and sauté until beginning to soften, 1 minute.

Transfer to medium bowl.

Mix in goat cheese, chopped asparagus and lemon zest.

Season filling to taste with salt and pepper.

Place sheet of plastic wrap on work surface.

Using 1/5 of salmon, form 6 by 3-inch rectangle atop plastic, overlapping salmon slightly.

Using plastic as an aid, roll up salmon into a tight log.

Repeat with remaining salmon and filling, forming 4 more logs. Refrigerate logs until firm, 2 hours or overnight.

Remove plastic from logs.

Cut each log crosswise into 4 pieces. Arrange on platter and serve.