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Smoked Salmon Roulade

| Fish & Seafood, Holidays & Entertaining, Make-ahead Meals

There are many wonderful things about the festive season. The creation of family traditions, especially those involving delicious food are one of my favourites. My brother in-law made this Smoked Salmon Roulade many years ago for our ‘Melbourne family’ Christmas Day. Since then, I have given it a bit of a Well Nourished make-over, as I do! It’s been a starter for of our Christmas Day feasts ever since.

It makes for a great entertainer, especially as you can make it a day or two ahead and simply slice to serve. It’s quite rich so one or two slices is very satisfying!

It looks quite fussy, but making it to photograph and share with you, I was reminded how very simple it is. It suits gluten and grain-free peeps and I’ve included an equally delicious dairy-free variation.

    Remember to take a look at the variations (below the main recipe). Here, you’ll find suggestions to alter the recipe to suit your dietary goals (dairy-free, nut-free, onion-free).

    Get a glimpse of the more of the amazing recipes we offer? DOWNLOAD YOUR FREE CHRISTMAS EBOOK

     

    This healthy Smoked Salmon Roulade is a divine starter or entree. It's perfect for a celebration or special occasion & is quite simple to make. Gluten-free.
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    4.8 from 10 votes

    Smoked Salmon Roulade

    This Smoked Salmon Roulade is a divine starter or entree. It's perfect for a celebration or special occasion and is quite simple to make. 
    Prep Time30 mins
    Cook Time15 mins
    Total Time45 mins
    Course: Appetizer
    Servings: 10
    Author: Georgia Harding

    Ingredients

    • 400 g zucchini/s -grated
    • 1 tbsp sea salt
    • 4 free-range or organic egg/s -separated
    • 3 tbsp herbs -I love a combination thyme, parsley, chives, dill
    • 3 tbsp parmesan cheese -freshly grated
    • Sea salt and freshly ground black pepper -to taste
    • Pinch cream of tartar
    • 200 g hot smoked salmon fillet (approx.)
    • 1 lemon/s (small) zest and juice
    • 3 tbsp capers
    • 4 spring onion/s -white part finely chopped
    • 50 g crème fraîche
    • 150 g quark
    • 2 tbsp lemon juice
    • Sea salt and freshly ground black pepper -to taste
    • 40 g flaked almonds (¼ cup) toasted to serve
    • ¼ cup micro-herbs -to serve

    Instructions

    • Preheat your oven to 200℃/395℉ (fan-forced).
    • Line a 24 x 33cm slice tin with non-stick baking paper. It's important the tin is this size otherwise the roulade will be too thick and won't roll without  splitting.
    • Grate the zucchini. Toss with the sea salt in a colander and leave 30 minutes. Rinse and squeeze dry in the sieve and then in a clean cloth or tea-towel.
    • In a mixing bowl, beat in the egg yolks, herbs and Parmesan and season with sea salt and pepper. Once the zucchini is ready, add this and mix well.
    • In a separate clean bowl, whisk the egg whites with the cream of tartare until peaks just form. Thermomix, butterfly inserted, 1 min 30 sec, speed 4.
    • Gently fold the egg white into the courgette/ egg yolk mixture using a large spoon. You are aiming to just combine the ingredients without over working the mixture.
    • Pour into prepared tin and quickly level the mixture, spreading it out into the corners. Bake for 13-15 minutes until set and light golden brown.
    • Whilst that's baking, crumble the salmon into a bowl with the finely grated lemon zest, capers, spring onion and crème fraîche, quark and lemon juice. Season with sea salt and pepper. Mix until almost smooth. Thermomix 20 seconds, speed 3.
    • Taste the mixture and season with salt, pepper and more lemon juice if you feel it's needed.
    • Store the salmon mixture in the fridge until required.
    • When the roulade is cooked, invert it onto a clean tea towel. To do this easily, I wrap the tea-towel around the baking tin then tip it over.
    • Peel away the baking paper carefully and loosely roll it up from the short side (so it's like a Swiss roll). Allow it to cool fully.
    • When its cooled completely, carefully un-roll the roulade and spread it with the salmon cream filling. Roll-up again from the short side, then carefully transfer to a serving plate with the seam-side down.
    • Chill and store in an air-tight container until ready to serve.

    Serve

    • Carefully toast the almond flakes, watching carefully so they don't burn.
    • Cut into 2cm slices and top with toasted almonds and micro-herbs to serve.

    Make-ahead

    • Either store the filling and the zucchini roll separately (up to 2 days) and assemble the day you plan to serve it. Or you can make one day ahead.
    • Store in an airtight container in the fridge and serve at room temperature.

    Notes

    Dairy-free

    Replace the parmesan cheese with the same amount of nutritional yeast. Replace the crème fraîche and quark with approx. one and half cups of cashew nut cream (thickish blend).

    Nut-free

    Simply omit the almonds.

    Onion-free

    Just leave the spring onions out.

    I'd love to hear how you love this recipe. Post a comment below if you make it or if you have any questions!

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    Sweet Potato, Caramelised Onion, Feta Tart

    | Vegetarian

    As much as I love cooking, I’m a busy lady and I just don’t have time to spend hours in the kitchen each day. So I’m always trying to create cooking shortcuts, either by making more than I need (so I get more than one meal from the effort) or by cooking extra of one part of the meal and then reworking it into another meal.

    This Sweet Potato, Caramelised Onion and Feta Tart is an example of the latter. When my kids were babies I would bake a heap of spiced sweet potato – so I wasn’t just cooking for them, I’d mash some of it for them and the rest was made into this tart or tossed into a salad or curry for dinner.

    Take a look at the variations (below the main recipe) for suggestions to alter the recipe to suit your specific dietary requirements.

    Sweet Potato, Caramelised Onion and Feta Tart - This Sweet Potato, Caramelised Onion and Feta Tart is a quick and easy meal to make. I've also shared my tips for minimising your time in the kitchen.
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    5 from 2 votes

    Sweet Potato, Caramelised Onion and Feta Tart

    This Sweet Potato, Caramelised Onion and Feta Tart is a tasty yet simple meal to make. One of my go-to's when I'm short on time and inspiration!
    Prep Time15 mins
    Cook Time40 mins
    Total Time45 mins
    Course: Appetizer, Main Course
    Servings: 4

    Ingredients

    • 1 sweet potato/s (large) peeled and diced into approx. 1.5cm cubes
    • 2 tbsp butter, ghee or olive oil -melted
    • 1 tsp ground cinnamon
    • 375 g Carême All Butter Puff Pastry (contains no vegetable oil or nasty additives). The new wholemeal spelt is delicious too.
    • 1 red onion/s (large) peeled and sliced
    • 1 tsp rice malt syrup
    • 1 tbsp aged balsamic vinegar
    • 100 g feta cheese -or goat feta, crumbled
    • Sea salt and freshly ground black pepper -to taste
    • Handful rocket leaves - to serve (optional)

    Dressing

    • 2 tbsp olive oil
    • 1 tbsp aged balsamic vinegar

    Instructions

    • Preheat your oven to 200℃/395℉ (fan-forced).
    • Toss your diced sweet potato in 1 tablespoon of the fat or your choice and cinnamon.
    • Arrange in a single layer on a baking dish and bake for approx. 15-20 minutes or until cooked through.
    • Whilst the sweet potato is baking, cook your onion slices in the remaining tablespoon of fat over a low heat for 10 minutes (or until they become opaque). Add the sugar and 1 tablespoon of balsamic vinegar and cook for another 10 minutes or until the onion starts to caramelise.
    • Once the sweet potato is cooked through, remove from the oven, set aside enough sweet potato for baby and season the rest.

    Babies meal

    • You can mash or puree the sweet potato with a little bone broth mixed though or serve as is if you are baby-led-weaning. Store in an airtight glass container or jar in the fridge.

    Family meal

    • Assemble your tart by spreading the middle of the puffed pastry (leave a 2cm border) with the onion, then top with the sweet potato and feta. Bake for 15-20 minutes or until your puff pastry is golden brown.
    • Mix the dressing ingredients together in a small jar or bowl.
    • Remove the tart from the oven, top with the rocket and drizzle with the dressing.

    Serve

    • Serve immediately with a leafy green salad.

    Store

    • Store in an airtight container in the fridge. Re-heat in the oven to crisp the pastry.

    Notes

    Dairy-free

    Choose coconut oil for your fat and replace the feta with a vegan cheese. You'll also need a dairy-free puff pastry. 

    Coconut-free

    Choose ghee or butter as your fat.

    Vegan

    Choose the olive oil to caramelise your onion. Choose a vegan pastry and replace the feta with a cashew cheese. 
     
     

    I'd love to hear how you enjoy this recipe - post a comment or rate this recipe below.

    Heirloom Tomato and Plum Tart

    | Vegetarian

    With Christmas fast approaching, this is a wonderful summertime tart I often whip up when entertaining. The combination of sweet tomatoes, plum and basil are a match made in heaven. Best of all, you can put this together so quickly and easily and it just presents beautifully.

    If you are gluten or grain-free, try this as a delicious salad. The cheese is entirely optional, personally, I’m a fan of fresh goat curd or buffalo mozzarella (or bocconcini) with it.

    Please just make sure when you choose a puff pastry, that it is a 100% butter puff pastry with no vegetable oils or additives. I always choose Caréme All Butter Puff Pastry. They now make a wholemeal spelt puff which is just delicious.

    Tomato and plum tart
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    Heirloom Tomato and Plum Tart

    This Heirloom Tomato and Plum Tart is a really easy to make, beautiful flavour combo that's great for a light lunch or tasty appetiser. 
    Prep Time15 mins
    Cook Time15 mins
    Total Time20 mins
    Course: Appetizer, Main Course
    Servings: 4

    Ingredients

    • 375 g Carême All Butter Puff Pastry
    • 500 g vine ripened tomatoe/s (approx.)
    • 3 plums
    • 150 g feta cheese (or goat feta, goat curd, buffalo mozzarella or bocconcini)
    • ¼ bunch/s fresh basil leaves -torn

    Dressing

    • 1 tbsp red wine vinegar
    • ½ tsp sea salt
    • 60 ml olive oil (4 tablespoons)
    • Pinch white pepper -ground

    Instructions

    • Preheat your oven to 180°C/350°F (fan-forced).
    • Defrost and cut the pastry to your desired size (I usually cut in half or quarters).
    • Place on a baking tray lined with baking paper.  Using a fork, prick the pastry all over.
    • Top the pastry with another piece of baking paper and weigh it down with another tray placed on top.
    • Bake for approximately 15 minutes or until crisp and golden.
    • Meanwhile, halve small tomatoes and slice any large ones. Slice your plums into thin wedges.
    • Make your dressing by mixing altogether (or shake in a small jar).
    • Gently toss the tomatoes and plums in the dressing.
    • Arrange over the pastry with the cheese (crumbled or torn) and garnish with fresh basil leaves.
    • Serve immediately.

    Tip

    • If you are entertaining, have all of the components ready to go and just assemble before serving.

    Tomato and Basil Bruschetta

    | 30 Minute Meals, Vegetarian

    This time of year in Australia, tomatoes are abundant. Whether you grow your own or shop for them at your local fruit and vegetable market, tomatoes are in their prime in the summertime making this the best time to make the most of their sweet flavour.

    It just so happens that basil is also in its prime in summer. Not only are they perfect companions in the garden (plant them next to one another for a great crop), their flavour compliments one another on your plate too.

    So I use my abundant crops of tomatoes to bake with my carpet of oregano (and also in-season garlic) and make a roast tomato sauce which I jar and freeze to use as the base of another meal. Another summertime staple and family favourites are a Tomato and Basil Bruschetta. It’s quick and simple to make and it’s just so flavoursome.

    Health benefits

    Tomatoes are a rich source of the antioxidant lycopene. Lycopene is a wonderful antioxidant, important for cardiovascular and bone health.  Basil has exhibited protective effects against DNA damage, is anti-bacterial and anti-inflammatory. Like tomatoes, it also contains cardio-protective nutrients.

     

    Take a look at the variations (below the main recipe) for suggestions to alter the recipe to suit many specific dietary requirements.

    Tomato and Basil Bruschetta
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    Tomato and Basil Bruschetta

    This Tomato and Basil Bruschetta is a fast, tasty and healthy lunch or light meal. The char flavour through the sourdough with the garlic, basil and tomato is just divine. 
    Prep Time15 mins
    Cook Time5 mins
    Total Time20 mins
    Course: Main Course
    Cuisine: Italian
    Servings: 4

    Ingredients

    • 5-6 vine ripened tomatoe/s (large) at room temperature is when they are most flavoursome
    • ¼ bunch fresh basil leaves -picked from stems and torn or finely chopped (preferably with a ceramic knife so they don't oxidise or blacken)
    • 3 tbsp olive oil -extra virgin
    • 2 tsp red wine vinegar
    • Sea salt and freshly ground black pepper -to taste
    • 4 slices sourdough bread
    • 1 clove/s garlic -whole peeled

    Instructions

    • Halve your tomatoes lengthways and remove most of the seeds with a spoon.
    • With the flat side down, dice the tomatoes (approx. 1cm dice), with a sharp or serrated knife as you don't want to mush the tomatoes and place in a large bowl.
    • Tear or finely dice your basil leaves and add to the tomatoes.
    • Stir in the olive oil, vinegar and season well. Set aside.
    • Heat a char-grill on your stovetop or BBQ.
    • Drizzle a little olive oil over one side of the bread and rub all over.
    • Place on the hot char and toast both sides.
    • Now rub your garlic clove over the oiled side of the charred bread. This gives it an amazing garlic flavour (you're actually just making garlic bread).  How much you rub on depends on how much you like garlic.
    • Spoon the tomato salsa over the charred bread, making sure each piece also has a little drizzle of the juice.
    • Serve immediately.

    Notes

     

    Grain- free (and meaty)

    This is delicious as a salsa over a thin slice of beef fillet, grilled fish or chicken to replace the bread.

    Gluten-free

    Use a gluten-free bread.

    Add cheese

    This is delicious with shaved parmesan or buffalo mozzarella.

     

    I'd love to hear how you like this bruschetta? Post a comment or rate this recipe. 

    Half Shell Scallops

    | Fish & Seafood, Holidays & Entertaining

    So with Christmas Day fast approaching, I thought I’d share one of my favourite ‘celebration’ starters. These Half Shell Scallops are such a simple, yet impressive start to a Christmas Day feast or other special occasions. Better still, they are SO simple and fast to make – prep to plate in less than 10 minutes (5 if you have good knife skills)! Goes to prove even ‘special’ can be too easy!

    Seafood is such an Australian Christmas tradition, but I’m so fussy with seafood. I don’t do crustaceans (shame because growing up, my grandfather, uncle, and cousin were all cray-fisherman off the coast of WA). But scallops, when well cooked, I just love!  The key with them is to add flavour without overpowering their own sweet taste and I think this recipe does that perfectly.

    Hope you enjoy this delicious starter!

    Take a look at the variations below for all the details as well as suggestions to alter the recipe to suit your specific dietary requirements.

    Half Shell Scallops
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    5 from 5 votes

    Half Shell Scallops

    I think this is the most delicious way to eat scallops. The buttery, nutty flavours in this dish compliment this delicate meat and they are really easy to make too. 
    Prep Time10 mins
    Cook Time3 mins
    Total Time13 mins
    Course: Appetizer
    Cuisine: French
    Servings: 4

    Ingredients

    • 12 half shell scallops -I have used QLD scallops with no roe because I don't like it (told you I was fussy)
    • 40 g butter, ghee or macadamia oil -melted
    • 1 clove/s garlic -peeled and crushed
    • 1 lemon/s -zest finely grated
    • 2 tbsp flat leaf parsley -finely chopped
    • 30 g slivered almonds (¼ cup)

    Instructions

    • Preheat your grill to high 180℃/350°F (fan-forced).
    • Arrange your scallops on a large baking tray.
    • Mix together the butter, garlic, lemon zest and parsley.
    • Spoon a little blob of the mixture onto the flesh of each scallop.
    • Top with a pinch of slivered almonds.
    • Pop under the pre-heated grill for 3 minutes (yes they cook super fast)

    BBQ

    • Last year on Christmas day our oven was full of the turkey and other goodies, so we preheated the BBQ on a high heat and cooked them in there with the lid closed for a couple of minutes.

    Serve

    • With lemon cheeks, scattered parsley leaves and a sprinkling of sea salt. I added some garlic flowers and other edible flowers.

    Notes

    Dairy-free

    Replace the butter with ghee (my preference) or macadamia nut oil.

    Macadamia

    You can replace the almonds with crushed macadamia nuts (I love this version a lot).

    Nut-free

    Replace the nuts with fresh bread crumbs or just leave off.
     

    I'd love too hear if you try this special starter. Post a comment below or rate this recipe.

    Sweet Haloumi, Lemon & Hazelnuts

    | After School Snacks, Savoury Snacks

    This haloumi recipe is a super fast, easy to make, nutritious snack or light lunch. I always have a packet of haloumi in the fridge for a last minute lunch or a quick snack.  I sometimes make this for my kids for an after school snack too. It’s so delicious and pretty, you can even make this as a starter when entertaining. Talk about versatile!

    Health benefits

    Because the haloumi and nuts are a source of protein and the apple is a rich source of vitamins, phytonutrients and fibre.

     

    Take a look at the variations (below the main recipe) for suggestions to alter the recipe to suit your specific dietary requirements.

    Haloumi fig lemon
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    Sweet haloumi, lemon and hazelnuts

    A delicious easy to make snack or light meal, my Sweet haloumi, lemon and hazelnuts is a flavour combo made in heaven.
    Prep Time5 mins
    Cook Time5 mins
    Total Time10 mins
    Servings: 2

    Ingredients

    • 180 g haloumi
    • 1 red or green apple -julienned into thin strips
    • 10-20 hazelnuts - raw
    • 1 lemon/s -juice and zest
    • 1 tbsp olive oil -extra virgin

    Optional extras

    • 1 tbsp fresh mint leaves -scattered over the dish are really delicious.
    • 4 Fresh figs -when in season are a delicious addition to this.

    Instructions

    • Cut the haloumi in half to make it thinner and also  lengthways, so you have four pieces.
    • You can cook haloumi in a pan or on the BBQ. However, I find the quickest and easiest way is in a sandwich press.
    • Heat the press, then place the haloumi and hazelnuts in it for a few minutes or until they have browned.
    • Divide the haloumi and hazelnuts between the plates, scatter over the apple and mint and drizzle with the lemon juice and olive oil.
    • The acidity of the lemon, sweetness of the apple and saltiness of the haloumi is a heavenly flavour combination. It's important however to eat the haloumi straight off the press whilst it is hot and crunchy on the outside and soft inside. As it cools, haloumi has a tendency to go rubbery - so eat it quickly!
    • This takes little longer than cutting up an apple. Give it a go, it's delicious and sure to become a favourite.

    Notes

    Nut-free

    Replace the hazelnuts with pepitas. 
     

    I'd love to know how you like it? Post a comment below.