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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.
4.74 from 19 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


  • 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 2 tbsp juice
  • 3 tbsp capers
  • 4 spring onion/s -white part finely chopped
  • 50 g crème fraîche
  • 150 g quark - or mascarpone
  • Sea salt and freshly ground black pepper - to taste
  • 40 g flaked almonds (¼ cup) toasted to serve
  • ¼ cup micro-herbs - to serve

** Hot smoked salmon is a whole salmon fillet smoked with heat (cold smoked salmon is the thinly slice/ cured slices of salmon). Hot smoked salmon is available in major supermarkets.


    • 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, 2 tbsp lemon juice, capers, spring onion and crème fraîche, and quark / mascarpone. 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.


    • 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.


    • 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.



    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).


    Simply omit the almonds.


    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!