Smoked salmon and dill roulades

Name: Smoked salmon and dill roulades
Prep time: 30 min
Total time: 30 min
Yield: 60
Ingredients: 275 g (10oz) smoked rainbow trout fillets; grated zest and juice of 1 lemon; 125 g (4oz) cream cheese; 75 mL (3 fl oz) horseradish sauce; salt and ground black pepper; 142 mL carton double cream; 450 g (1lb) thinly sliced smoked salmon; 60 mL chopped dill

Don't be daunted by the prospect of catering for large numbers of people. These Smoked salmon roulades are part of our fail-safe buffet menu. They take just 30 minutes to make.

By The GH Kitchen TeamPublished: 04 September 1996

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Yields:

Prep Time:

30 mins

Total Time:

30 mins

Ingredients

275 g (10oz) smoked rainbow trout fillets
grated zest and juice of 1 lemon
125 g (4oz) cream cheese
75 ml (3 fl oz) horseradish sauce
salt and ground black pepper
142 ml carton double cream
450 g (1lb) thinly sliced smoked salmon
60 ml chopped dill

Directions

1. Step 1
  Place the trout in a food processor with the lemon zest, cream cheese and horseradish. Pulse until the mixture is just smooth. Season to taste with 30ml (2tbsp) lemon juice, salt and ground black pepper. Lightly whip the cream and fold into the trout mixture.
2. Step 2
  Fit a large piping bag with a 2cm (3/4in) plain nozzle and fill with the smoked-trout mixture. Arrange approximately 12.5cm (5in) wide strips of smoked salmon on clingfilm; pipe the trout mixture along the length of each strip. Roll the smoked salmon up so that it covers the filling, using the clingfilm to help. Chill on a baking sheet for at least 1hr.
3. Step 3
  To serve, cut the salmon on the diagonal into 2.5cm (1in) lengths with a very sharp knife Dip the ends into the chopped dill (see Cook’s tip).
  
  To Freeze: Freeze the roulades at the end of step 2. To use, defrost at cool room temperature for 1hr, complete the recipe, then leave to thaw completely in the fridge before serving.
  
  Like this? Try more triple-tested recipes:
  
  Rolled salmon bites
  
  Pimms Salmon Gravadlax
  
  10 of the best salmon recipes
  
  Moules marinieres

Cook's tip

If the roulades are soft, freeze for 10-15min before cutting.

Per Serving:

Calories: 35

The GH Kitchen Team

The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor ⁠Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce ⁠Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time