Smoked salmon roulade

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Smoked salmon roulade is perfect dish for make the most of a small amount of smoked salmon. Smoked salmon is a popular ingredient in canapés, often combined with cream cheese and lemon juice, or “bulked out” with other fish.

In North America, smoked salmon is often sliced very thinly and served on bread with cream cheese or with sliced red onion, lemon and capers. In British Columbia smoked salmon may also be fillets or nuggets, including hickory-smoked varieties and candied salmon (smoked and honey-glazed, also known as “Indian candy”).

In Europe, smoked salmon may be found thinly sliced or in thicker fillets (such as “tsar fillet”) or sold as chopped “scraps” for use in cooking. It is often used in pâtés, quiches and pasta sauces. Scrambled eggs with smoked salmon mixed in is another popular dish. Smoked salmon salad is a strong-flavored salad, with ingredients such as iceberg lettuce, boiled eggs, tomato, olives, capers and leeks, and with flavored yogurt as a condiment.

Ingredients:

(for 6 – 8 serves)

25g / 2 tbsp butter

3 large eggs, separated

50g freshly grated grano padano cheese

30ml / 2 tbsp chopped fresh parsley

60ml / 4 tbsp chopped fresh dill

115g smoked salmon trimmings, chopped

150ml full fat crème fraîche or sour cream

25g all purpose flour

salt and ground black pepper, to taste

fresh dill, to garnish

Preparation:

Melt the butter in a heavy pan, stir in the flour and cook over the low heat to a thick paste. Gradually add the milk, whisking constantly until it boils, then cook for 1 – 2 minutes more. Stir in the egg yolks, two-thirds of the grano padano cheese, the parsley and half a dill. Add salt and black pepper to taste.

Prepare Swiss roll tin (33 x 28 cm) and preheat the oven to the 180°C / 350°F / Gas 4. Whisk the egg whites and fold into the yolk mixture, then pour into the tin and bake for 12 – 15 minutes.

Cover with baking parchment and set aside for 10 – 15 minutes, then tip out on to another sheet of parchment, sprinkled with a little grano padano. Leave to cool.

Mix the smoked salmon with the crème fraîche or sour cream and remaining chopped dill. Season to taste. Peel off the lining paper from the roulade, spread the filling evenly over the surface and roll up, then leave to firm up in a cold place. Sprinkle with the rest of the cheese and garnish with the dill.