Norwegian Salmon Roulade Recipes

Steps:

• Preheat oven to 350 degrees F.
• Cut halibut and salmon into appropriate weights, cover each piece with plastic wrap and pound out with flat side of a meat tenderizer, or meat mallet, to 1/4-inch thickness. In a small bowl combine crabmeat, Brie cheese, 1 tablespoon fresh chopped herbs, 1 tablespoon shallot, 1 teaspoon minced garlic and salt and pepper, to taste. Season both sides of halibut with salt, pepper and some of the fresh herbs. Lay on an individual piece of plastic wrap, twice as big as the fish piece, flesh side down. Lay salmon piece on top of halibut, directly in the middle. Season with salt and pepper. Spread 1/4th of the crab and Brie mixture in the middle of the salmon. Do this with all 4 pieces of fish. Take plastic wrap that the fish is laying on and wrap fish into a tight roll, twisting the ends to make a "tube". Refrigerate.
• Toss yams, roughly chopped garlic, thyme sprigs and olive oil in a bowl until completely coated. Season with salt and pepper. Spread evenly on a sheet pan and roast in a 350 degree F oven for 15 to 20 minutes or until tender. While yams are roasting combine Riesling and 2 tablespoons shallots in a small saucepan. Reduce by 3/4 over medium-low heat. Whisk in butter a little at a time until completely combined. Once all the butter is beaten in, remove from heat and season with salt. When yams have about 10 minutes left to finish, take fish rolls from the refrigerator and slice each roll into 3 or 5 equal sections. Remove plastic wrap after cutting and lay shingled out on well-greased sheet pan and put into oven with yams. When yams are done, fish should be done as well. While fish and yams are cooking, heat saute pan with 1 tablespoon whole butter. Once hot, drop mushrooms into pan and saute over medium-high heat until crispy and tender. Season with 1 tablespoon shallot, 1/2 teaspoon minced garlic, salt and pepper, to taste. Remove yams and fish from oven. Place a 3 or 4-inch ring mold in center of plate and fill with roasted yam hash, pressing down firmly. Remove ring mold. Place mushroom mixture on top of yam cake, allowing it to spill slightly over the side. Take fish roll and shingle in front and up yam cake, creating some height with the back piece of fish. Drizzle 1-ounce Riesling butter over front edges of fish slices. Garnish with 2 chive sprigs and serve.

Steps:

• Lay salmon slices flat. Spread each slice thickly with 2 tablespoons cream cheese. Roll up jelly roll-style into even, 1-inch thick rolls. Wrap each tightly in plastic wrap, twisting ends to make a compact package. Refrigerate for at least 1 hour to firm. Using a sharp knife, cut each into 1/4-inch thick rounds. Place one round on each cucumber.

Steps:

• Slice each fillet horizontally, leaving one end untouched; turn over, spread open and salt and pepper; roll the fillet up, turban-like, as tightly as possible using a toothpick to fasten; repeat with the remaining fillet.
• Put sesame seeds in a small saucer; stand a roulade up in the seed, coating the bottom and drizzle a bit of the olive oil on that side; repeat on the other side; repeat with the other fillet.
• Grill or broil fillets on aluminum foil about 4 minutes, turn and cook opposite side another 6 minutes or until desired doneness.
• Whisk vinegar and soy sauce together; remove cooked fillets from grill, drizzle with soy mixture and serve on a bed of cucumber strips.

Steps:

• Melt the butter and add the flour.
• cook for 1 minute and remove from the heat.
• add the milk gradually, stirring continuously.
• Return to heat and cook and stir until the sauce thickens.
• Add the yolks, still stirring and then the cheese.
• Beat the egg whites until stiff and fold into the mixture.
• Pour into a baking paper lined sponge roll tin and bake at 200 for 12 to 15 mins until puffed and golden.
• Turn onto a clean tea towel, remove the baking paper and carefully roll like a sponge roll.
• Leave to cool.
• Filling.
• All the filling ingredients go into the food processor.
• Spread onto the sponge and roll up again and refridgerate until required.

Steps:

• THE ROULADE:.
• Place frozen spinach in a pan, cook over slow heat until all liquid has evaporated.
• Grease a swiss roll tin (about 14 x 10 inches or about 37 x 25 cm) with butter, line with greaseproof paper, and butter the paper generously.
• Heat oven to 375 deg F/190 deg Celsius.
• Separate egg yolks and whites.
• Melt butter in a saucepan, add flour, and stir 1 minute. If lumpy, pull off heat and whisk until smooth.
• Back on the heat, add the milk gradually, stirring or whisking until mixture boils and thickens.
• Quickly stir in egg yolks and spinach, and transfer mixture to a large bowl.
• Beat egg whites until soft peaks form and fold lightly into the spinach mixture.
• Pour mixture into the prepared swiss roll tin.
• Bake in the preheated oven for 12 to 15 minutes or until puffed and golden brown.
• (While it bakes, prepare the filling; instructions follow).
• Remove from oven, and turn out on a clean, dry tea towel.
• Carefully remove the wax paper, and then spread evenly with filling mixture.
• Holding teatowel with both hands, gently roll up roulade.
• Trim edges slightly for a neater appearance.
• THE FILLING:.
• Drain the tinned salmon and combine in a bowl with the mayonnaise, chives and shallots. Mix well.
• TO SERVE:
• Place roulade on a rectangular dish, decorate with fresh parsley leaves, if desired.
• Cut into thick slices and serve, or place each slice on an individual side plate and serve.

Steps:

• Heat a grill or grill pan until hot. Place a salmon fillet on a clean work surface. Using a sharp knife, slice the fillet open horizontally, leaving one end intact. Spread fillet open, and turn over. Season with salt and pepper. Tightly roll the fillet. Secure with a wooden toothpick. Repeat with remaining fillets.
• Pour sesame seeds into a small dish. Place a roulade in the seeds, and thoroughly coat bottom; drizzle sesame-coated side with olive oil. Repeat on other side. Coat and drizzle the remaining three roulades.
• In a small bowl, whisk together vinegar and soy sauce; set aside.
• Fold the edges of a piece of heavy-duty aluminum foil to form a shallow baking pan; place on grill. Arrange roulades on foil; grill until opaque halfway through, 4 to 6 minutes. Turn roulades over; grill until cooked through, 4 to 6 minutes. Remove from grill, and drizzle with reserved soy mixture. Serve on a bed of cucumber strips, if desired.

Steps:

• Cut cling film to the size of 20cm x 15cm and place it on the work surface.
• Arrange the smoked salmon slices on the cling film, slightly overlapping each slice.
• Soften cream cheese in a bowl (bring it to room temperature which makes it easier to spread), then carefully spread onto the smoked salmon.
• Sprinkle toasted sesame seeds and parsley on top of the cream cheese.
• Roll the salmon in cling film as tightly as possible into a shape of a log and tie both ends of the cling film to seal it airtight.
• Chill in fridge for at least six hours.
• To serve, slice into 2-3 pieces and place on a bed of crisp salad.