SMOKED SALMON ROULADE
This easy yet elegant breakfast dish is all rolled up and ready for raves.
Provided by By Betty Crocker Kitchens
Categories Breakfast
Time 43m
Number Of Ingredients 10
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 ROULADES
Elegant, scrumptious and easy to make are the type of appetizers that should be added to anyone's recipe file. You're sure to impress your guests with these colorful bites.-Taste of Home Test Kitchen
Provided by Taste of Home
Categories Appetizers
Time 20m
Yield 2 dozen.
Number Of Ingredients 9
Steps:
- In a large bowl, beat the cream cheese, parsley, chives, lemon zest and garlic until blended., Spread some of the cream cheese mixture over a salmon slice. Arrange a small amount of carrot, cucumber and pepper across the short side of the salmon, about 1 in. from the edge. Roll up tightly. Repeat with remaining salmon, cream cheese mixture and vegetables.
Nutrition Facts : Calories 43 calories, Fat 3g fat (1g saturated fat), Cholesterol 10mg cholesterol, Sodium 326mg sodium, Carbohydrate 1g carbohydrate (1g sugars, Fiber 0 fiber), Protein 4g protein.
SMOKED SALMON ROULADE
Serve it with your choice of crisp salad. It is great as a main course or a starter, or as a cold canape when sliced thinly. It goes exceptionally well with a sharp grapefruit salad! You may use low-fat cream cheese. Please note, cooking time does not include chilling time.
Provided by AaliyahsAaronsMum
Categories < 15 Mins
Time 5m
Yield 2-4 serving(s)
Number Of Ingredients 4
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.
SMOKED SALMON ROULADES
Provided by Food Network
Yield about 32 roulades
Number Of Ingredients 3
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.
SMOKED SALMON AND KING CRAB ROULADE
Steps:
- Squeeze excess water out of the crabmeat and place in a bowl. Mix in the peppers, onions, cilantro, lemon juice, and mayonnaise. Season the mixture with chili powder, salt, and pepper, to taste.
- Lay the smoked salmon slices on top of a sheet of plastic wrap to form a 4 by 12-inch rectangle. Spread a thin layer of cream cheese over the salmon. Place the crabmeat mixture down the center of the rectangle in a long tube shape. Roll the salmon into a cylinder using the plastic wrap on the outside. Twist the plastic wrap at both ends of the cylinder to ensure that the salmon roulade is tight and compact. Tie both ends. Refrigerate the roulade for at least 2 hours before slicing.
- Slice into rounds and serve with Dilled Yogurt Sauce and Caper Tomato Relish.
- Mix all ingredients in a stainless steel bowl, season, to taste, and refrigerate.
- In a mixing bowl, combine all ingredients gently by hand. Season, to taste, with salt and pepper.
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.
SPINACH AND SALMON ROULADE
This wonderful recipe came from the Australian Womens Weekly Cookbook series, " The Barbeque Cookbook". I started buying copies of these wonderful magazines many years ago, and have hung on to them, they have even travelled with me from South Africa to Australia, where I now live. This recipe is easy, looks wonderful and has won me many compliments. Hope you enjoy it too!
Provided by Janine Smith
Categories Lunch/Snacks
Time 32m
Yield 1 Roulade, 8 serving(s)
Number Of Ingredients 9
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.
SMOKED SALMON ROULADE
Provided by Craig Claiborne And Pierre Franey
Categories appetizer
Time 20m
Yield Eight to 10 servings
Number Of Ingredients 6
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.
Nutrition Facts : @context http, Calories 104, UnsaturatedFat 3 grams, Carbohydrate 4 grams, Fat 8 grams, Fiber 0 grams, Protein 4 grams, SaturatedFat 4 grams, Sodium 149 milligrams, Sugar 1 gram
SMOKED SALMON, GOAT CHEESE, AND ASPARAGUS ROULADE
Categories Appetizer Low Carb Goat Cheese Salmon Asparagus Fall Chill Shallot Bon Appétit Sugar Conscious Kidney Friendly Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes about 20
Number Of Ingredients 6
Steps:
- Heat olive oil in heavy small skillet over medium heat. Add chopped shallot and sauté until beginning to soften, about 1 minute. Transfer to medium bowl. Mix in goat cheese, chopped asparagus, and lemon peel. Season filling to taste with salt and pepper.
- Place sheet of plastic wrap on work surface. Using 1/5 of salmon, form 6x3-inch rectangle atop plastic, overlapping salmon slightly. Spoon 1/5 of filling along 1 long side of rectangle, leaving 1/2-inch plain border. Using plastic as aid, roll up salmon into tight log. Repeat with remaining salmon and filling, forming 4 more logs. Refrigerate logs until firm, about 2 hours or overnight.
- Remove plastic from logs. Cut each log crosswise into 4 pieces. Arrange on platter and serve.
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SMOKED SALMON ROULADE | FOOD TO LOVE
From foodtolove.co.nz
Cuisine Modern New ZealandCategory Workday Lunches, SideServings 8Total Time 35 mins
- Melt butter in a saucepan on medium. Add flour and cook, stirring, for 1 minute. Remove from heat. Gradually stir in milk until smooth. Return to heat. Cook, stirring constantly, until mixture boils and thickens. Simmer 3 minutes.
- In a small, clean bowl, using an electric mixer, beat egg-whites until soft peaks form. Fold gently through egg-yolk mixture. Pour into roll pan. Bake 10-12 minutes, until golden, and roulade springs back when lightly touched.
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