Smoked Salmon Roulade with Pear & Orange Salad

This refreshing dish would make an ideal Christmas Day starter – it was created by Gilly Robinson from the Cook’s Place Malton for a Producer’s Night. Cook’s Larder, who hosted the evening, commented: “This was a hit at the Producers night we hosted with Gilly in November. It really does give the WOW factor if you are entertaining or if you want to impress the other half. A good quality Smoked Salmon finishes this dish off, we used Staal Smokehouse’s salmon.

Serves 6     Prep: 150mins

Staal products in this recipe

Staal Smokehouse fresh salmon portions

Fresh Salmon Portions

View product
Staal Smokehouse Gravadlax

Gravadlax (Sliced)

View product
Cold Smoked Salmon Great Taste award

Cold Smoked Salmon Trimmings

View product
Cold Smoked Salmon Great Taste award

Cold Smoked Salmon (Whole Side)

View product
Add these Staal products to basket

Ingredients

400g Staal Smokehouse Smoked Salmon (long sliced for lining)
450g Staal Smokehouse Fresh Salmon
200g Staal Smokehouse Gravadlax
115g Staal Smokehouse Smoked Salmon Trimmings
115g Butter
15g Chives (chopped)
15g Dill (chopped)
15g Parsley (chopped)
1 Lemon (juice only)(
Seasoning, salt pepper and cayenne

For the dressing:

2 Oranges
1 Lemon
120ml Rapeseed oil

For the garnish:

2 Pears (finely chopped)
2 Oranges (segmented)
½ Cucumber (chopped)

Method

  1. Lay foil on a board and top with a layer of cling wrap and slices of the smoked salmon and chill.
  2. Slice the raw salmon 5mm thick season and fry in the oil without browning and then drain on a wire rack.
  3. When drained mix in a large bowl the diced cured salmon and the diced smoked trimmings. Add the herbs and lemon juice followed by the butter and stir very carefully. Season with salt and the spices.
  4. Spoon onto the long slices of salmon and roll up tightly, twisting the ends so that it is compact and neat. Chill for 2 hours at least.
  5. Meanwhile mix the dressing ingredients together and prepare the salad.
  6. To serve, unwrap the foil leaving the cling wrap in place and cut into slices. Peel off the cling and arrange on a platter with the dressing and salad around.
Back to recipes
about

About Staal Smokehouse

In 2007, my wife Georgina and I made the move from the south of England to Georgina’s family farm in East Yorkshire, with a view to setting up a small cottage industry ‘The Dream’ was to set up a business that encompassed our passion for food whilst adding diversity to the existing farming

Learn More