Smoked Salmon And Herb Roulade Recipes

SALMON ROULADE

Steps:

• 1 Separate the salmon fillet from the skin without breaking it (or have your fishmonger do it for you). Cut the fillet sideways so it opens like a book, salt it and allow it to rest for 20 minutes. 2 Rinse and pat it dry, then sprinkle with the herbs and cover it with the slices of smoked salmon. Roll it up like a sausage with the smoked salmon and herbs inside. 3 Preheat your oven to 375°F. 4 Wrap the roulade in the salmon skin, and then wrap it in wet parchment paper. Tie with kitchen string. 5 Brush or spray a nonstick skillet with very little olive oil. Sauté the salmon roll in the skillet (with the parchment paper on) for a couple of minutes on each side. Transfer into the 375° oven for about 20 minutes (but no more than 30 minutes). 6 Turn the oven off and allow the fish to rest in the oven, with the door slightly ajar, for 10-15 minutes. 7 Discard the parchment paper and slice the fish roulade. Serve with mashed potatoes seasoned with olive oil and vegetable broth, or with mashed butternut squash. As seen in Joy of Kosher with Jamie Geller Magazine (Pesach 2013) - Subscribe Now.

SMOKED SALMON ROULADE

Steps:

• Heat oven to 350°F. Line jelly roll pan, 15 1/2x10 1/2x1 inch, with aluminum foil. Grease foil generously.
• Beat flour, milk, dill weed, butter, salt, eggs and onions until well blended. Pour into pan. Sprinkle with salmon. Bake uncovered 15 to 18 minutes or until eggs are set.
• Immediately sprinkle with cheese and spinach. Roll up, beginning at narrow end, using foil to lift and roll roulade. Cut into 6 slices.

SMOKED SALMON AND HERBED YOGURT ROULADE

Steps:

• Make the egg sponge and let it cool to room temperature, covered with a sheet of wax paper. In a bowl combine well the yogurt, the parsley, the scallion greens, and the capers. Spread the egg sponge evenly with the yogurt mixture, leaving a 1/2 inch border on all 4 sides, arrange the salmon strips in 6 lengthwise rows about 2 inches apart on the yogurt mixture, and starting with a long side roll up the egg sponge jelly-roll fashion. Trim the ends diagonally and slice the roulade.

SMOKED SALMON ROULADE

Steps:

• Prepare the sponge roll and have it ready.
• Combine the cream cheese and three tablespoons of the sour cream. Blend well and spread this over the sponge roll.
• Cut the salmon lengthwise into thin, one-quarter-inch strips. Arrange the strips down the length of the sponge roll in parallel rows, leaving about an inch of space between them. Sprinkle with the chopped dill. Roll the cake like a jellyroll, folding the small end over and over to make a roll about 10 inches long.
• Using a knife with a serrated blade, carefully slice off the bulky ends of the roll. Cut the remaining roll into neat, one-half-inch slices and top each with a spoonful or so of the remaining sour cream. Top each serving with a small sprig of dill. Serve lukewarm or cold.