A smoked salmon roulade is an elegant appetizer perfect for special occasions or as a centerpiece for a sophisticated brunch spread. This dish combines the rich, smoky flavor of salmon with a creamy, tangy filling, all wrapped in a soft, herbed base. The roulade not only tastes amazing but also makes a visually stunning presentation with its beautiful spiral of salmon and filling. It’s surprisingly simple to prepare yet guaranteed to impress your guests with its gourmet appeal.
Ingredients:
For the roulade base:
- 4 large eggs, separated
- ½ cup all-purpose flour
- ½ teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons chopped fresh dill
- 1 teaspoon Dijon mustard
For the filling:
- 8 oz cream cheese, softened
- 2 tablespoons sour cream
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- 1 tablespoon capers, chopped
- 1 tablespoon fresh dill, chopped
- 6 oz thinly sliced smoked salmon
Instructions:
- Preheat the oven: Preheat your oven to 375°F (190°C). Line a 10×15-inch jelly roll pan with parchment paper, allowing a slight overhang for easy removal.
- Prepare the base:
- In a medium bowl, beat the egg yolks, Dijon mustard, salt, pepper, and dill until smooth. Gradually mix in the flour until fully combined.
- In a separate large bowl, beat the egg whites with a hand mixer until stiff peaks form. Gently fold the whipped egg whites into the yolk mixture in three additions, being careful not to deflate the batter.
- Bake the roulade: Spread the batter evenly onto the prepared pan. Smooth the surface with a spatula and bake for 10–12 minutes, or until the base is firm and lightly golden. Remove from the oven and allow it to cool slightly.
- Prepare the filling:
- In a bowl, mix the cream cheese, sour cream, lemon juice, lemon zest, capers, and dill until smooth. Adjust seasoning with salt and pepper if needed.
- Assemble the roulade:
- Once the base is cool, invert it onto a clean kitchen towel. Peel off the parchment paper and spread the filling evenly over the surface.
- Lay the smoked salmon slices evenly over the filling. Starting at one short end, gently roll the roulade into a tight log, using the towel to help guide it.
- Chill and serve: Wrap the roulade tightly in plastic wrap and refrigerate for at least 1 hour to set. Before serving, slice into ½-inch rounds using a sharp knife. Garnish with extra dill or capers, if desired.
Enjoy this sophisticated treat as a delightful appetizer or a show-stopping addition to your meal!
