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Salmon Roulade

 

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Salmon Roulade
 

 

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Recipe

Salmon Roulade

This rolled salmon roulade looks very pretty, and is cooked with almost no fat. It is wrapped in parchment and baked to a perfection.

Times

  • Prep Time : 15 min
  • Cook Time : 35 min
  • Chill Time : 20 min
  • Ready Time : 1 hour, 10 min

Servings

4 Servings

Ingredients

  • 1½ lbs. salmon fillet, skin removed and saved
  • 4 to 6 slices smoked salmon (lox)
  • Extra-virgin olive oil
  • Salt and white pepper
  • 1 tablespoon freshly chopped parsley
  • 1 tablespoon freshly chopped dill or chives

Directions

1 Separate the salmon fillet from the skin without breaking it (or have your fishmonger do it for you). Cut the fillet sideways so it opens like a book, salt it and allow it to rest for 20 minutes.
2 Rinse and pat it dry, then sprinkle with the herbs and cover it with the slices of smoked salmon. Roll it up like a sausage with the smoked salmon and herbs inside.
3 Preheat your oven to 375°F.
4 Wrap the roulade in the salmon skin, and then wrap it in wet parchment paper. Tie with kitchen string.
5 Brush or spray a nonstick skillet with very little olive oil. Sauté the salmon roll in the skillet (with the parchment paper on) for a couple of minutes on each side. Transfer into the 375° oven for about 20 minutes (but no more than 30 minutes).
6 Turn the oven off and allow the fish to rest in the oven, with the door slightly ajar, for 10-15 minutes.
7 Discard the parchment paper and slice the fish roulade. Serve with mashed potatoes seasoned with olive oil and vegetable broth, or with mashed butternut squash.

 

As seen in Joy of Kosher with Jamie Geller Magazine (Pesach 2013) – Subscribe Now.

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About Alessandra Rovati

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Alessandra Rovati was born and raised in Venice, Italy, and has had a passion for food since a very young age (she is said to have feasted on garlic and chili-marinated herring at 15 months). Alessandra writes about Kosher and Jewish Italian food and teaches cooking; she also posts free recipes and how-to’s, offering a glimpse of Jewish Italian culinary history, on her website, Dinner in Venice

 

comments

 

2 Responses to Salmon Roulade

  1. What an interesting idea to fill it with smoked salmon.

  2. OY VEY
    Salmon Roulade
    You did not mention to remove the bones?
    Chef Abe(kosher Caterer)

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