Best Smoked Salmon Roulade Recipes

SMOKED SALMON SOUFFLE ROULADE

Steps:

• Generously butter 2 (15 by 10 by 1-inch) baking (jelly roll) pans and line them with parchment paper. Preheat the oven to 350 degrees.
• Over medium heat, melt the butter in a saucepan. Whisk in the flour, cayenne, and salt. Cook 3 to 5 minutes, stirring until the center bubbles. Remove from heat, and stir in the milk. Return to heat and cook 3 to 5 minutes more, stirring continuously, until the mixture thickens. Remove from heat.
• In a large bowl, beat the egg yolks with a wire whisk. Gradually whisk in the flour mixture; beat until smooth.
• Using an electric mixer, beat the egg whites and cream of tartar until stiff peaks form. Gently fold the whites into the yolks, being careful not to overmix.
• Using rubber spatula, divide the batter between the 2 pans and spread evenly. Bake 15 to 20 minutes, until the roulade springs back when touched in the center. When completely cooled, invert the roulade sheets onto a clean surface, and discard the parchment paper.
• Whip together the salmon, cream cheese, and dill, until light and fluffy. Spread the salmon mixture evenly on the surface of the roulade. Place 1 of the 15-inch roulade sides in front of you. Carefully roll it toward the other 15-inch side, until the width of the roulade forms a spiral of egg and filling. Cut each roulade into 10 slices. Refrigerate if not serving immediately.
• Spread the roulade slices out on a greased baking tray in a single layer so that the sprial is on the top and bottom of each slice. Sprinkle with Parmesan cheese. Reheat in a preheated 350 degree oven for 8 to 10 minutes. Broil for 3 to 5 minutes, until lightly browned.

SMOKED SALMON, GOAT CHEESE, AND ASPARAGUS ROULADE

Steps:

• Heat olive oil in heavy small skillet over medium heat. Add chopped shallot and sauté until beginning to soften, about 1 minute. Transfer to medium bowl. Mix in goat cheese, chopped asparagus, and lemon peel. Season filling to taste with salt and pepper.
• Place sheet of plastic wrap on work surface. Using 1/5 of salmon, form 6x3-inch rectangle atop plastic, overlapping salmon slightly. Spoon 1/5 of filling along 1 long side of rectangle, leaving 1/2-inch plain border. Using plastic as aid, roll up salmon into tight log. Repeat with remaining salmon and filling, forming 4 more logs. Refrigerate logs until firm, about 2 hours or overnight.
• Remove plastic from logs. Cut each log crosswise into 4 pieces. Arrange on platter and serve.

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:

• Heat oven to 350°F. Line jelly roll pan, 15 1/2x10 1/2x1 inch, with aluminum foil. Grease foil generously.
• Beat flour, milk, dill weed, butter, salt, eggs and onions until well blended. Pour into pan. Sprinkle with salmon. Bake uncovered 15 to 18 minutes or until eggs are set.
• Immediately sprinkle with cheese and spinach. Roll up, beginning at narrow end, using foil to lift and roll roulade. Cut into 6 slices.

SMOKED SALMON AND HERBED YOGURT ROULADE

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.

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.

SMOKED SALMON AND HERB ROULADE

Steps:

• 1. Melt butter in a heavy-based saucepan, blend in the flour and cook over a low heat to a thick paste. Then gradually stir in the milk, whisking as it thickens, and cook for 1-2 minutes to make a thick sauce. Stir in the egg yolks, two-thirds of the Parmesan cheese, the herbs and the salt and pepper to taste. 2. Prepare a cookie sheet (parchment paper)and preheat oven to 350. Whisk the egg whites and fold into the yolk mixture. Pour onto cookie sheet and bake 12-15 minutes. Leave, covered with greaseproof paper for 10-15 minutes, then tip out on to paper sprinkled with a little parmesan. Allow to cool. 3. Mix together the creme fraiche, chopped salmon, chopped dill and seasoning. 4. Spread over the roulade and roll up, then leave to firm up in a cold place. Sprinkle with the rest of the parmesan and garnish with lamb's lettus.

SMOKED SALMON AND KING CRAB ROULADE

Steps:

• Squeeze excess water out of the crabmeat and place in a bowl. Mix in the peppers, onions, cilantro, lemon juice, and mayonnaise. Season the mixture with chili powder, salt, and pepper, to taste.
• Lay the smoked salmon slices on top of a sheet of plastic wrap to form a 4 by 12-inch rectangle. Spread a thin layer of cream cheese over the salmon. Place the crabmeat mixture down the center of the rectangle in a long tube shape. Roll the salmon into a cylinder using the plastic wrap on the outside. Twist the plastic wrap at both ends of the cylinder to ensure that the salmon roulade is tight and compact. Tie both ends. Refrigerate the roulade for at least 2 hours before slicing.
• Slice into rounds and serve with Dilled Yogurt Sauce and Caper Tomato Relish.
• Mix all ingredients in a stainless steel bowl, season, to taste, and refrigerate.
• In a mixing bowl, combine all ingredients gently by hand. Season, to taste, with salt and pepper.