Ryan’s smoked salmon roulade

This rolled salmon starter is so beautiful that someone actually asked Chef Ryan, much to his horror, ‘did you make this?’ If you know Ryan, you can imagine how mortified he was! So, not only does this look really good, but it is apparently fairly simple to make.

Here is the recipe so you can give it a go at home yourself and hopefully get the same response from your guests at the next dinner party as they ooh and aah over your cooking abilities. Enjoy!

Ingredients:

Salmon roulade:

·       4x80g smoked and sliced salmon trout

·       60g cream cheese

·       60g butter

·       1 tbsp capers

·       1 small handful fresh dill

·       Juice and zest of ½ a lemon

·       1 sheet nori (seaweed paper)

·       Salt and pepper to taste

Avocado purée

·       1 ripe avocado

·       Juice of 1 lemon

·       Salt and pepper to taste

Apple salsa

·       1 red apple

·       ¼ cucumber (seeds removed)

·       ½ red onion

·       1 tbsp olive oil

·       1 teaspoon honey

·       10ml apple cider vinegar

·       Salt and pepper to taste

Method

For the salmon roulade

1. Place two packets of smoked salmon trout, the cream cheese, butter and capers into a food processor.
2. Blend until smooth.
3. Finely chop the dill and add to the salmon mixture.
4. Add the lemon juice and zest to the salmon mixture and mix well.
5. Lay out a sheet of cling film (about 30cm long and 30cm wide) on a clean, moist surface. The moistness of the table will help the cling film stick to the surface. Make sure that there are no creases in the plastic.
6. Lay out the remaining two packets of salmon in a square on the cling film. Make sure the size of the square is the same as the sheet of nori.
7. Place the nori sheet on top of the smoked salmon.
8. Spread out the salmon mousse mixture on top of the nori sheet. Cover the entire sheet of nori.
9. Carefully roll up the salmon around the filling using the cling film to aid you.
10. Once rolled, twist the ends to tighten and place the roulades in the fridge until needed.

For the salsa

11. Finely dice all the salsa ingredients and place in a small bowl.
12. Season with the olive oil, apple cider vinegar, honey, salt and pepper

For the avocado purée

13. Place the avocado, lemon juice and seasoning into a food processor and blend until smooth and serve.