Starter Recipes > Smoked Salmon Roulade

How to make smoked salmon roulade:
Made like a Swiss roll, this savory roulade can be used as a starter or even as a main meal.


1 tightly packed cup smoked salmon finely chopped
1/2 pint milk
6 peppercorns
1 egg separated
4 level tablespoons butter
2 heaped tablespoons plain flour
2 teaspoons lemon juice
freshly ground black pepper
finely chopped parsley
crème frâiche
(see measure conversions for more information)


- Simmer the peppercorns in the milk for about 10 minutes.
- Strain.
- Put the milk to one side.
- Mix the salmon with the egg yolk.
- Make a white sauce with the reserved milk, flour and butter.
- Remove from the heat and beat in the salmon and egg yolk mixture and lemon juice.
- Season.
- Whisk the egg white until stiff and fold in the salmon mixture.
- Spread onto a well-greased Swiss roll tin and bake at 200 degrees Centigrade (see temperature conversions) for about 12 minutes.
- Warm the crème frâiche in a saucepan.
- Turn the salmon sponge out onto a piece of damp greaseproof paper.
- Spread the sponge with the crème frâiche and roll up quickly.
- Serve sprinkled with chopped parsley.