Wrap tightly in Glad[R] ClingWrap
with fun holiday colors, and store in refrigerator.
Lay out two sheets of clingwrap, one-third overlapping, to measure about 5cm longer than salmon.
3Place half the chopped herbs on top of the clingwrap and press the skin side of one salmon fillet on the herbs.
4Roll tightly lengthways in clingwrap to a sausage shape, then tie off both ends.
GLAD(R) Press'n Seal(TM) wrap is the world's first sealing wrap and a unique addition to the line of food storage products from Glad including ClingWrap
the pastry and allow to rest for one hour.
Prepare a couscous and herb salad by pouring 1 litre of boiling salted water onto 500gms of dry couscous, add two or three tbsp of good olive oil, cover with a piece of clingwrap
and leave to stand for 10 minutes.
I left it to cool then wrapped it in clingwrap
and placed it in the refrigerator, where I will leave it for a few days so that the flavour can develop.
Pour it over the raisins - cover with clingwrap
and leave for up to 24 hours, during which time they will swell up and absorb all the liquid.