Learn how to make an epic salmon roulade with this step-by-step photo recipe. Food writer Ella Tarn’s new take on the classic recipe combines smoked salmon with horseradish and preserved lemon to make a showstopping addition to any buffet.
“Salmon roulade may conjure up visions (or memories) of 1970s dinner parties, but this is an update on the savoury salmon swirl,” says Ella. “I’ve given it fresh new flavours by swapping the traditional spongy casing for a speckled dill pancake filled with fresh herbs, then pepped the whole thing up with cream cheese spiked with preserved lemons and horseradish. Smoked salmon is still the star of the show, but it’s partnered with bold flavours that stand up to it. A star is reborn.”
- Smart update: Using a pancake instead of the traditional sponge eliminates the worry of the roulade cracking while rolling it up. That said, it’s important not to overcook the pancake or it might go a little hard.
- Top tips: Chill the cream cheese before spreading it onto the pancake (step 6), so it doesn’t ooze out of the edges when you roll up the roulade. Use the best quality smoked salmon you can find – it really makes a difference to the flavour.
- Make ahead: Chilling the roulade before serving makes it easier to cut cleanly, so it keeps its pretty swirl. But the roulade won’t keep for longer than 2 hours as the herbs will release their juices.
- How to serve: For neat slices, cut the roulade with a razor sharp, thin-bladed knife, wiping it clean between slices.
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Ingredients
- Vegetable oil for greasing
- 60g plain flour
- ½ tsp bicarbonate of soda
- 1 tsp salt
- 1 large free-range egg
- 150ml whole milk
- Small bunch fresh dill, roughly chopped
- 200g good quality smoked salmon, cut into thin slices
For the herb paste
- Large bunch fresh parsley
- 2 x small bunches fresh chives, roughly chopped
- Finely grated zest 1 lemon, plus juice ½
- 4 tbsp extra-virgin olive oil
For the cream cheese filling
- 460g Philadelphia cream cheese
- 2 tbsp creamed horseradish
- 4 preserved lemons, flesh discarded and peel finely chopped
You’ll also need…
- 22cm x 33cm swiss roll tin (or shallow baking tray), lightly greased, the bottom lined with non-stick baking paper (with an overhang at the narrow ends)
Method
- Heat the oven to 200°C/180°C fan/gas 6. Grease a 22cm x 33cm swiss roll tin (or similar-size shallow baking tray). Line with non-stick baking paper, making sure there’s an overhang at the narrow ends. Mix the flour, bicarbonate of soda and salt in a large mixing bowl. In another medium mixing bowl, lightly whisk together the egg and milk until well combined. Pour the egg and milk mixture into the flour and stir together until just combined.
- Add three quarters of the dill and stir to mix.
- Scatter the remaining dill onto the prepared swiss roll tin.
- Pour in the batter, then gently tip the tin so the batter spreads evenly and reaches all four corners.
- Slide the tin into the oven and bake for 10 minutes until just golden at the edges. Remove the tin from the oven.
- Holding the overhanging ends of the baking paper, lift out the pancake and flip it over onto a fresh sheet of baking paper, the same size as the first. Gently peel off the top layer of baking paper, then transfer the pancake, still on the clean baking paper, to a wire rack to cool.
- Put all the herb paste ingredients into a food processor and whizz to a rough paste. Put into a small bowl, cover with cling film, then clean the food processor bowl.
- Put all the cream cheese filling ingredients into the food processor and whizz until well combined but still with visible chunks of preserved lemon peel. Chill for 30 minutes.
- Spread the herb paste over the pancake using a palette knife.
- Next spread over the cream cheese filling, being careful to not disturb the herbs too much – it helps to dollop the mixture on evenly, then gently spread out the filling.
- Top the cream cheese with a layer of smoked salmon slices.
- Roll the pancake into a cylinder, starting at one of the narrow ends.
- Use the baking paper to help you roll the pancake and press down gently so it holds its shape when cut. Take care not to press down too much, though, or the filling may be squeezed out. Put on a plate and chill for 1-2 hours. Slice into rounds to serve.
Nutrition
- 250kcals Calories
- 19.9g (9.2g saturated) Fat
- 9.3g Protein
- 7.8g (3.1g sugars) Carbs
- 1.3g Fibre
- 2.1g Salt
For 10
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Reviews
Lovely recipe although I thought the pancake was a bit thin compared to the filling. The cream cheese was also tough to spread over the herb paste without mixing both up so I’d recommend to pipe it equally over the top.
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