Friday, October 9, 2009

Recipe: Salmon Roulade

Serves 2


500g Sliced smoked salmon
200g  Cream cheese
3 tbsp Sour cream
100g Capers
1 sprig Dill, large
1 Lebanese cucumber
50g  Rocket
50ml Balsamic reduction
2 Lemon wedge
To taste Salt and pepper


  • Place 8 slices of salmon in a straight line on 60cm of plastic wrap. Each piece should slightly overlap.
  • Blend cheese, cream, capers, dill & seasoning until smooth.
  • Thinly spread the blended mix onto salmon.
  • Slowly roll the salmon horizontally, creating a cylinder shape. Use the plastic film to tightly wrap the salmon and twist at both ends.
  • Chill in fridge for min 2 hours

Caper and Spanish Onion Compote

100g                 Capers
½                     Spanish onion
1 tsp                 Garlic
2 tbsp               Olive oil
To taste            Salt and pepper

  • Sauté ingredients, allow to cool
To Serve

  • Thinly slice cucumber lengthways and place 3 slices in the middle of the plate.
  • Cut salmon roll in 4cm pieces, use 3 pieces per plate.
  • Place salmon on top of the cucumber.
  • Garnish with rocket drizzled with a little olive oil.
  • Dot the caper and onion compote around the edge of the plate.
  • Drizzle balsamic reduction around the dish.
  • Add a lemon wedge and serve.
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