Salmon roulade

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. Browse more dinner party starter ideas.

Unbalanced

% Daily Values based on a 2,000 calorie diet

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