Best Smoked Salmon And Herbed Yogurt Roulade Recipes

SMOKED SALMON ROULADES

Smoked Salmon Roulades image

Provided by Food Network

Yield about 32 roulades

Number Of Ingredients 3

Ingredients

1 pound smoked salmon, cut into 8 slices
1 cup chive cream cheese
6 (1-inch diameter) Kirby cucumbers, washed, dried, and cut into 1/4-inch thick rounds

Steps:

Lay salmon slices flat. Spread each slice thickly with 2 tablespoons cream cheese. Roll up jelly roll-style into even, 1-inch thick rolls. Wrap each tightly in plastic wrap, twisting ends to make a compact package. Refrigerate for at least 1 hour to firm. Using a sharp knife, cut each into 1/4-inch thick rounds. Place one round on each cucumber.

SMOKED SALMON ROULADE

Smoked Salmon Roulade image

Provided by Craig Claiborne And Pierre Franey

Categories appetizer

Time 20m

Yield Eight to 10 servings

Number Of Ingredients 6

Ingredients

1 basic sponge roll for roulades (see recipe)
3 ounces cream cheese at room temperature
1 cup sour cream
1/4 pound smoked salmon
1/4 cup finely chopped dill
Dill sprigs for garnish

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.

Nutrition Facts : @context http, Calories 104, UnsaturatedFat 3 grams, Carbohydrate 4 grams, Fat 8 grams, Fiber 0 grams, Protein 4 grams, SaturatedFat 4 grams, Sodium 149 milligrams, Sugar 1 gram

SMOKED SALMON AND HERBED YOGURT ROULADE

Smoked Salmon and Herbed Yogurt Roulade image

Categories Herb Yogurt Salmon Gourmet

Yield Serves 8 to 10 as a first course

Number Of Ingredients 6

Ingredients

1 egg sponge
2 cups plain yogurt, drained in a fine sieve, covered, overnight
1 cup loosely packed flat-leafed parsley leaves, chopped fine
1/2 cup finely chopped scallion greens
1 tablespoon drained bottled capers, chopped fine
3 ounces sliced smoked salmon, cut into 1/2-inch strips

Steps:

Make the egg sponge and let it cool to room temperature, covered with a sheet of wax paper. In a bowl combine well the yogurt, the parsley, the scallion greens, and the capers. Spread the egg sponge evenly with the yogurt mixture, leaving a 1/2 inch border on all 4 sides, arrange the salmon strips in 6 lengthwise rows about 2 inches apart on the yogurt mixture, and starting with a long side roll up the egg sponge jelly-roll fashion. Trim the ends diagonally and slice the roulade.