Juliet's
Catering
Smoked Salmon Roulade with Cucumber Salad

Smoked Salmon Roulade with Cucumber Salad

Serves 6

For the cucumber salad

Place the smoked salmon, butter, lemon juice & black pepper in a food processor and, when mixed stir through the crème fraîche & chives & check the seasoning.

Lay out the 250g of smoked salmon on parchment paper in a single layer with the edges overlapping, measuring 20cm x 27cm. Spread the paté over the smoked salmon & roll up the longer width, using the parchment to help shape it.

Finally, wrap in the parchment and then secure the roll by wrapping it in cling film & twisting both ends. Place in the fridge for 4 hours before slicing.

For the cucumber salad

With a vegetable peeler, peel the skin & flesh off the cucumbers in long strips while discarding the seeds. Place the cucumber strips in a bowl and add the vinegar, sugar & fish sauce. Leave for an hour and then drain.

To serve, plate the cucumber & top with slices of roulade, sprinkled with crushed pink peppercorns & serve with a wedge of lime.

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