Best Norwegian Salmon Roulade Recipes

NORWEGIAN SALMON ROULADE

Steps:

• Mix the milk, eggs, flour, oil and a pinch of salt to make a runny dough (just like European style pancakes).
• Set aside and allow to rest for about 30 minutes.
• Cover a large oven tray with baking paper (the kind that comes with your oven and has a slightly raised edge).
• Carefully pour the dough into the middle and spread thinly to form a rectangle.
• Bake for about 13 minutes until the edges start to come away from the tray.
• Allow to cool on the tray.
• Mix the cream cheese, horseradish and Creme Fraiche until smooth and creamy.
• Season with dill, salt and pepper to taste.
• Spread half of the mix onto the cold baked dough, cover with a layer of smoked salmon and then spread the rest of the cheese mix on top.
• Carefully roll the whole thing up, starting with the long end, to form a roulade. The baking paper should help you to do this.
• Cover with cling film and chill well. It's best to leave it in the fridge overnight, before cutting it into 3/4 inch thick slices using a very sharp knife.

SALMON ROULADE WITH SPINACH

Steps:

• Melt the butter and add the flour.
• cook for 1 minute and remove from the heat.
• add the milk gradually, stirring continuously.
• Return to heat and cook and stir until the sauce thickens.
• Add the yolks, still stirring and then the cheese.
• Beat the egg whites until stiff and fold into the mixture.
• Pour into a baking paper lined sponge roll tin and bake at 200 for 12 to 15 mins until puffed and golden.
• Turn onto a clean tea towel, remove the baking paper and carefully roll like a sponge roll.
• Leave to cool.
• Filling.
• All the filling ingredients go into the food processor.
• Spread onto the sponge and roll up again and refridgerate until required.

SMOKED SALMON ROULADE

Steps:

• Cut cling film to the size of 20cm x 15cm and place it on the work surface.
• Arrange the smoked salmon slices on the cling film, slightly overlapping each slice.
• Soften cream cheese in a bowl (bring it to room temperature which makes it easier to spread), then carefully spread onto the smoked salmon.
• Sprinkle toasted sesame seeds and parsley on top of the cream cheese.
• Roll the salmon in cling film as tightly as possible into a shape of a log and tie both ends of the cling film to seal it airtight.
• Chill in fridge for at least six hours.
• To serve, slice into 2-3 pieces and place on a bed of crisp salad.

SMOKED SALMON ROULADE

Steps:

• Prepare the sponge roll and have it ready.
• Combine the cream cheese and three tablespoons of the sour cream. Blend well and spread this over the sponge roll.
• Cut the salmon lengthwise into thin, one-quarter-inch strips. Arrange the strips down the length of the sponge roll in parallel rows, leaving about an inch of space between them. Sprinkle with the chopped dill. Roll the cake like a jellyroll, folding the small end over and over to make a roll about 10 inches long.
• Using a knife with a serrated blade, carefully slice off the bulky ends of the roll. Cut the remaining roll into neat, one-half-inch slices and top each with a spoonful or so of the remaining sour cream. Top each serving with a small sprig of dill. Serve lukewarm or cold.