Smoked Salmon Roulade
Servings: 10
This Smoked Salmon Roulade is an elegant and nutritious dish perfect for entertaining or serving as a light lunch. The zucchini-based roulade is filled with a delicious mixture of hot smoked salmon, crème fraîche, and herbs, making it both light and satisfying. The toasted almonds and micro-herbs on top add a lovely crunch and freshness.
Ingredients
- 400 g zucchini/s - grated
- 1 tbsp sea salt
- 4 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/s (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/s 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.
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. If using a Thermomix, beat 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. If using a Thermomix mix 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.