Smoked Salmon Roulade — Elegant Cream Cheese Salmon Roll Appetizer

Versión en Español

Smoked salmon roulade is slices of smoked salmon laid in a rectangle on plastic wrap, spread with a blended filling of cream cheese, scallions, and green pepper with capers, rolled into a tight spiral, frozen for at least 4 hours, and sliced into rounds served with a lemon sour cream sauce. It takes 30 minutes of preparation plus 4 hours of freezing, and serves 6.

A fresh, elegant appetizer inspired by the German roulade, perfect to impress guests.

How to Make Smoked Salmon Roulade?

Smoked salmon, cream cheese, and fresh vegetables come together in a simple rolled appetizer that is firmed in the freezer and sliced before serving.

Nutritional Information

Each serving of smoked salmon roulade contains approximately 250 kcal, 20 g of protein, 15 g of total fat, 50 mg of cholesterol, 5 g of available carbohydrates, 2 g of sugars, and 300 mg of sodium. These values are estimates and may vary depending on ingredients and portion sizes.

Homemade Smoked Salmon Roulade Recipe

Preparation: 30 minutes (plus 4 hours freezing)
Servings: 6

Ingredients

Roulade

• 450 g of smoked salmon
• 200 g of cream cheese
• 1 green bell pepper
• 4 scallions
• Capers
• Fine sea salt
• Black pepper

Lemon sauce

• ½ cup of sour cream
• 1 juicy lemon
• Fine sea salt
• Black pepper

Instructions

1. In a food processor, blend the scallions, pepper, and cream cheese until smooth. Season with salt and pepper and set aside.

2. On a flat surface, lay out two layers of plastic wrap and arrange the smoked salmon slices into a rectangle of about 30 x 20 cm (12 x 8 inches). Spread the cream over it and scatter capers to taste.

3. Roll the salmon carefully into a spiral with the help of the plastic, tighten firmly, and freeze for at least 4 hours. In a medium bowl, mix the sour cream with the lemon juice and zest and season with salt and pepper.

4. Take the roulade out of the freezer 30 minutes before slicing and serve rounds 1 to 2 cm (½ to ¾ inch) thick with the lemon sauce.

Additional Tips

Pat the salmon dry

Dry the salmon before spreading so the filling sticks and the roulade holds together when sliced.

Add gelatin for a firmer finish

Brush the outside with dissolved neutral gelatin for shine and structure.

Make it ahead

Prepare it the night before and slice it just before serving.

Frequently Asked Questions (FAQs)

1. Can I make the roulade ahead?

Yes, it is best made ahead because it needs at least 4 hours in the freezer to firm up. Make it the night before and slice just before serving.

2. What texture should the filling have?

Spreadable but firm, thick enough not to run when rolling and smooth for clean slices.

3. What goes well with it?

Thin toasts, crackers, dressed greens, pickles, or a fresh salad.

4. What is the difference between roulade and gravlax?

Roulade is a roll filled with cream cheese and vegetables, while gravlax is raw salmon cured with salt, sugar, and dill, served in slices without filling.

Benefits of Smoked Salmon

Smoked salmon is an excellent source of omega 3 fatty acids such as EPA and DHA, which support heart health.

Did You Know?

Smoked salmon has been eaten for centuries in many regions, especially Scotland, Norway, Canada, the United States, and Chile.

Recommended

• Smoked Salmon Recipe
• Chilean Salmon Tartare Recipe
• Black Olive Coral Tuile Recipe
• Homemade Triple Sec Recipe