Prep Time: 90 min.
Smoked Salmon Roulade is a beautiful starter for any occasion and so easy to prepare in advance. It’s an exciting dish featuring a delicious creamy filling made with cream cheese, sour cream, fresh lemon juice, and chopped fresh dill, which pairs well with the salty, smoked salmon.
Like my Smoked Salmon Dip Bites and Cucumber Salmon Rolls, this is the perfect recipe to serve at a dinner party or with a green salad for lunch.
The secret to the flower shape is to roll the roulade twice. The first time just with cling film, and the second time, roll it with four spaced-out chopping sticks. Stick it in the freezer to firm up, slice it, and serve with green onion-wrapped skewers and basil leaves for a show-stopping display.
Ingredients You'll Need
Please be sure to scroll down to the recipe card below for the complete details!
• Smoked salmon - Look for good quality smoked salmon, ideally in large slices, to make rolling easier.
• Cream cheese - I use a full-fat cream cheese. Swap for a herby cream cheese if you'd like a bolder flavor.
• Sour cream - This adds a tart, creamy lightness to the filling. Alternatively, use creme fraiche or full-fat Greek yogurt.
• Lemon juice - I use the juice of a whole lemon for this recipe for that zesty, fresh taste. You can add finely grated zest if you like.
• Fresh herbs - Add fresh dill to the filling for a bright, citrusy flavor. And fresh basil works perfectly as leaves to garnish.
How to Make A Smoked Salmon Roulade
1. Arrange the smoked salmon slices on a piece of cling film.
2. Mix the cream cheese, sour cream, fresh dill, and lemon juice. Season well.
3. Dollop the filling onto the smoked salmon and spread it out.
4. Roll it tightly.
5. Roll the roulade again in cling film lined with spaced-out chopping sticks.
6. Freeze for 1 hour.
7. Slice the roulade and arrange it onto a platter.
8. Trim green onion stems and slide them onto skewers.
9. Insert the skewers into the smoked salmon flowers.
10. Decorate with basil leaves, and enjoy!
Tips for Success
• Freeze the roulade for about 1 hour to make it easier to slice.
• Wash the knife between slices for a clean cut.
• Store the slices in the freezer until serving (keep them at room temperature 1 hour before serving).
• Use a large platter or chopping board for plating. Arrange the roulade slices at one end and insert the green onion 'stem' skewers. Decorate with fresh basil leaves.
FAQs
Can I make the Smoked Salmon Roulade ahead of time?
Definitely! Prep the roulade and place it in the freezer for 1 hour, then take it out and slice it. Stick the slices back in the freezer. They will need an hour to thaw before you serve it.
How do I serve the Roulade?
Cut it into flower slices as I have done, or slice it plain (omit the chopping sticks when rolling it up). You can also arrange the whole roulade on a bed of arugula and decorate the top with dollops of creme fraiche (sour cream), thin slices of lemon, and chopped pistachio (maybe even a few edible flowers if you're really trying to impress someone). In this case, you can store it in the fridge until serving.
More Smoked Salmon Recipes
Ingredients
- cling film
- 300 grams smoked salmon
- 300 grams cream cheese
- 100 grams sour cream (or creme fraiche)
- handful of fresh dill (chopped)
- juice of 1 lemon
- ground black pepper
- sea salt
- 5 green onion
- skewers
- 4 chopsticks
- fresh basil leaves (to garnish)
Instructions
Makes 12-14 flowers.
1. Place an A4-sized piece of plastic wrap on a flat, clean surface.
2. Arrange the smoked salmon in a rectangular shape on top of the wrap, ensuring they overlap.
3. Mix the cream cheese, sour cream, finely chopped fresh dill, and lemon juice. Add sea salt and pepper to taste.
4. Spread the filling onto the smoked salmon. Leave the top 2-3 cm (1-2 inch).
5. Roll up the roulade as tightly as you can.
6. Place another piece of plastic wrap and arrange four chopsticks on top with space between.
7. Roll the roulade again tightly, keeping the chopsticks spaced. Seal tightly and freeze for 1 hour.
8. Remove from the freezer. Slice into equal-sized pieces (about 2-3 cm / 1 inch).
9. Trim the green onion and slide one onto each skewer.
10. Arrange the smoked salmon roulade flowers onto the skewers.
11. Top with fresh basil leaves for garnish.
12. Serve.
Did you make and enjoy this recipe? Don't forget to tag @foodbites in your recreations on Instagram!
