Smoked Salmon Souffle Roulade Recipes

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SMOKED SALMON SOUFFLE ROULADE



Smoked Salmon Souffle Roulade image

Provided by Food Network

Categories     main-dish

Time 1h30m

Yield 10 to 12 servings

Number Of Ingredients 11

1/2 cup (1 stick) unsalted butter
1/2 cup all-purpose flour
1/2 teaspoon cayenne pepper
1 teaspoon salt
1 1/2 cups milk
12 eggs, separated
1/2 teaspoon cream of tartar
1/2 pound smoked salmon, roughly chopped
1 pound cream cheese, room temperature
1/4 cup fresh dill, chopped
1/4 cup grated Parmesan cheese

Steps:

  • Generously butter 2 (15 by 10 by 1-inch) baking (jelly roll) pans and line them with parchment paper. Preheat the oven to 350 degrees.
  • Over medium heat, melt the butter in a saucepan. Whisk in the flour, cayenne, and salt. Cook 3 to 5 minutes, stirring until the center bubbles. Remove from heat, and stir in the milk. Return to heat and cook 3 to 5 minutes more, stirring continuously, until the mixture thickens. Remove from heat.
  • In a large bowl, beat the egg yolks with a wire whisk. Gradually whisk in the flour mixture; beat until smooth.
  • Using an electric mixer, beat the egg whites and cream of tartar until stiff peaks form. Gently fold the whites into the yolks, being careful not to overmix.
  • Using rubber spatula, divide the batter between the 2 pans and spread evenly. Bake 15 to 20 minutes, until the roulade springs back when touched in the center. When completely cooled, invert the roulade sheets onto a clean surface, and discard the parchment paper.
  • Whip together the salmon, cream cheese, and dill, until light and fluffy. Spread the salmon mixture evenly on the surface of the roulade. Place 1 of the 15-inch roulade sides in front of you. Carefully roll it toward the other 15-inch side, until the width of the roulade forms a spiral of egg and filling. Cut each roulade into 10 slices. Refrigerate if not serving immediately.
  • Spread the roulade slices out on a greased baking tray in a single layer so that the sprial is on the top and bottom of each slice. Sprinkle with Parmesan cheese. Reheat in a preheated 350 degree oven for 8 to 10 minutes. Broil for 3 to 5 minutes, until lightly browned.

SMOKED SALMON SUSHI ROLL



Smoked Salmon Sushi Roll image

A very basic and easy way to make sushi rolls.

Provided by Vivian Lee

Categories     Appetizers and Snacks     Seafood

Time 5h

Yield 6

Number Of Ingredients 7

2 cups Japanese sushi rice
6 tablespoons rice wine vinegar
6 sheets nori (dry seaweed)
1 avocado - peeled, pitted and sliced
1 cucumber, peeled and sliced
8 ounces smoked salmon, cut into long strips
2 tablespoons wasabi paste

Steps:

  • Soak rice for 4 hours. Drain rice and cook in a rice cooker with 2 cups of water. Rice must be slightly dry as vinegar will be added later.
  • Immediately after rice is cooked, mix in 6 tablespoons rice vinegar to the hot rice. Spread rice on a plate until completely cool.
  • Place 1 sheet of seaweed on bamboo mat, press a thin layer of cool rice on the seaweed. Leave at least 1/2 inch top and bottom edge of the seaweed uncovered. This is for easier sealing later. Dot some wasabi on the rice. Arrange cucumber, avocado and smoked salmon to the rice. Position them about 1 inch away from the bottom edge of the seaweed.
  • Slightly wet the top edge of the seaweed. Roll from bottom to the top edge with the help of the bamboo mat tightly. Cut roll into 8 equal pieces and serve. Repeat for other rolls.

Nutrition Facts : Calories 291 calories, Carbohydrate 45.1 g, Cholesterol 8.7 mg, Fat 6.9 g, Fiber 3.8 g, Protein 11.1 g, SaturatedFat 1.1 g, Sodium 404.7 mg, Sugar 0.2 g

SMOKED SALMON ROULADES



Smoked Salmon Roulades image

Provided by Food Network

Yield about 32 roulades

Number Of Ingredients 3

1 pound smoked salmon, cut into 8 slices
1 cup chive cream cheese
6 (1-inch diameter) Kirby cucumbers, washed, dried, and cut into 1/4-inch thick rounds

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 ROULADE



Smoked Salmon Roulade image

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

10 slices of norwegian smoked salmon
200 g cream cheese (at room temperature)
2 tablespoons toasted sesame seeds
2 tablespoons parsley, finely chopped

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.

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