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Smoked Salmon & Mackerel Roulade

Ingredients

7 slices smoked salmon
125g cream cheese
1-2 tbsp fresh dill, chopped
1 smoked mackerel fillet
Juice of half a lemon
Salt & pepper

Method

Lay 4 sheets of clingfilm on top of each other, about 1/2 metre long.
Lay smoked salmon in a rectangle, overlapping them slightly till all the clingfilm is covered.
In a food mixer blend all the other ingredients, till smooth and combined.
With a warm palette knife lay the cheese mixture over the salmon, spreading evenly and to the edges of the salmon.
Now roll the salmon into a tight long roll, this is done by folding one end of the salmon over to start the roll.
Lift the Clingfilm and roll away from you slowly, rolling the salmon as you do.
Now it’s rolled take the other end of the cling film and roll back towards you around the salmon.
Tighten the clingfilm wrap by taking each end and twisting like a Christmas cracker.
Place it in the fridge for 1 hour.

To Serve

1 slice salmon roulade
A few sprigs of rocket or other mustard leaf
Granary toast
Cucumber spaghetti




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