Salmon Roulade

This salmon roulade is fresh, light and bursting with flavours. This appetizer is genuinely one of the best to serve at your holiday dinner. It's loaded with fresh herbs that blend well with the light textures of cream cheese and sour cream. The soft, tender salmon adds a mild sweetness and smokey flavour. All the ingredients combine to create a lovely quick, easy appetiser with zero cooking time.

Serves: 8

Ingredients

300g smoked Salmon

3 tsp chopped Dill

3 tsp chopped Chives

¼ cup Crab meat

6 tbsp Cream cheese

6 tbsp Sour cream

2 tsp Lemon juice

1 tsp Garlic powder

½ tsp Onion powder

1 tsp Paprika

Salt to Taste

Method

Step 1- Filling

Add cream cheese, sour cream, dill, chives, crab meat, garlic powder, onion powder, paprika and salt. Mix well till smooth and combined. Cover the bowl and place it in the refrigerator for an hour.

Step 2- Salmon

Cover a medium size cutting board with cling wrap and start layering your salmon pieces in the centre, creating a 20x10 cm rectangle. Then cover the salmon with another cling wrap sheet and, with a rolling pin, gently flatten the salmon rectangle.

Step 3- Assembly

Remove the cling wrap from the top of the salmon and add the crab meat filling to the salmon. Spread evenly, leaving a 1 cm gap around the boards. Then with the help of the cling wrap below, nudge the salmon forward from the end. Slowly wrap the salmon into a roll.

Step 4

Seal the roll into the cling wrap like a sausage and place it in the refrigerator for 5 hours or until it’s firm. Then unwrap the roll and add fresh chopped chives and dills on top. Cut into 2 cm slices and serve.

Tips

1. You can change the amount of paprika according to your preference

2. You can get a whole salmon fillet and cut it in half from the middle.

3. Seal the roulade tightly before placing it in the refrigerator.

4. If in a rush, place the roulade in the freezer for 30 minutes.