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Salmon and Cream Cheese Roulades

Here's how you make Salmon and Cream Cheese Roulades
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  • Servings: 36
  • Prep: 30m
  • Cook: 0m
    • The following recipe serves 36 people.

Ingredients

The ingredients are:
  • 450 grams smoked salmon slices (thin lox style)
  • 120 grams fresh crab, cooked (or canned crab)
  • 1 can (200 gram) salmon (skin and bones discarded)
  • 8 ounces cream cheese, at room temperature
  • 1 large shallot, minced
  • 1/4 cup pickled caper berries, minced
  • 3 tablespoons grated parmesan cheese.
  • 1 teaspoon lemon juice
  • 1/2 teaspoon liquid smoke
  • 1/4 teaspoon smoked paprika
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • Step 1: In a medium bowl, mix together the crab, can salmon, cream cheese, shallot, caper berries, parmesan, lemon juice, liquid smoke and smoked paprika; set aside.

  • Step 2: Place a sheet of plastic wrap over a flat work surface.

  • Step 3: Layer 150 grams of the lox oven the plastic wrap forming this into a 6 inch by 8 inch rectangle.

  • Step 4: Spread 1/3 of the cream cheese mixture over the center of the layered lox.

  • Step 5: Using the plastic wrap, starting at the wider edge, form into an 8 inch log; wrap the log snug with the plastic wrap.

  • Step 6: Repeat making a total of 3 logs.

  • Step 7: Refrigerate overnight to allow the flavours to meld.

  • Step 8: Place in the freezer for 45 minutes to an hour to make this easier to slice.

  • Step 9: Slice each log into 12 pieces; serve at room temperature with crackers.

We hope you enjoy this recipe!

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