A Summer Salmon Starter

This is an impressive looking, yet frightfully easy salmon starter that can be made in almost no time and still impress any guest! With Ryan Mullet, our executive chef, putting so much effort into every meal, every day, 365 days a year - it is refreshing for him to find a little dish like this that inspires, looks gorgeous and tastes incredible.

Every element of the dish can be prepared in advance, so it only needs to be assembled just before your guests arrive. Ryan only added this dish to our summer menu a few weeks ago, but our guests have been loving it! Such an elegant looking dish is not always expected after a long day of safari. This makes the beautiful presentation even more appreciated! It really is simple to make at home, so give it a try and wow your friends and family!

Smoked Salmon Roulade with a Grated Apple Salsa

Serves 4


Salmon Roulade:

8x 80g Smoked and Sliced Salmon Trout
100ml Cream Cheese
60g Butter
1 Tbsp Capers
1 small handful Fresh Dill
Juice and Zest of ½ a Lemon
Salt and Pepper to Taste

Apple Salsa:

2 Red Apples
¼ Cucumber (Seeds Removed)
½ Red Onion
5g Fresh Ginger
1 Tbsp Olive Oil
1 small handful Fresh Dill
1 teaspoon Honey
Juice of ½ a Lemon
Salt and Pepper to Taste


For the Salmon Roulade:

  1. Lay out a long sheet of plastic wrap on a clean, moist surface. The moistness of the table will help the plastic wrap stick to the surface. Make sure that there are no creases in the plastic.
  2. Remove the smoked salmon from their packaging and lay single slices in rows on the plastic. Trim the salmon so that you have little rectangles. Two rectangles per portion.
  3. Place all the trimmings and the leftover salmon into a food blender along with all the other salmon ingredients.
  4. Blend the mixture until smooth. Season to taste.
  5. Place the mixture into a piping bag and pipe little sausages along the bottom edge of the salmon rectangles. The sausages should be the thickness of your thumb.
  6. Carefully roll up the salmon around the filling, using the plastic to aid you.
  7. Once rolled, twist the ends to tighten and place the roulades in the fridge until needed.

For the salsa:

  1. On the coarse side of the grater, grate the apple, cucumber, red onion and ginger.
  2. Mix all the ingredients in a bowl along with the olive oil, chopped dill, lemon and honey.
  3. Season to taste

To plate:

  1. Place 2 small piles of apple salsa on the plate.
  2. Unwrap the salmon roulades and place 1 on each pile of apple.
  3. Serve with some of Tanda Tula’s homemade chutney


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