Name: Salmon roulade on a rocket and caper berry salad recipe
Prep time: 20 min
Cook time: 2 h
Total time: 2 h 20 min
Yield: Serves: 6
Cuisine: British
Ingredients: 300g (10oz) smoked salmon, in long strips; 110g pack wild rocket leaves, washed; 18 caper berries, with stalks; 3 tbs vinaigrette

By GoodtoKnow

published 28 April 2011

in Recipes

A great sophisticated starter of salmon and caper berry salad. This looks like a restaurant dish and tastes just the same but it's quick and easy to make

Ingredients

300g (10oz) smoked salmon, in long strips
110g pack wild rocket leaves, washed
18 caper berries, with stalks
3 tbs vinaigrette

For the filling:

230g tub good taramasalata (we like the M&S one)
2 tsp finely grated lemon zest and a squeeze of juice
1-2 tsp chopped fresh dill or parsley leaves
Freshly ground black pepper

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Method

For the filling: Mix all the filling ingredients together.
Lay a length of cling film just longer and wider than a slice of salmon, on the work surface. Put a slice of salmon on top. If slices are narrow, butt 2 together to make strips at least 10-13cm (4-5in) wide. Spread with a thin layer of filling. Roll it up from a short end, using the film as a guide. Push film around the roll to neaten and tighten it. Twist the ends to make into a sausage shape. Repeat with rest of salmon and filling. Freeze for at least 2 hrs (or up to a week).
For serving: Take the roulades out of the freezer. Leave for 10-20 mins, slice them into rounds (at least 30) while still frozen. Put slices on a tray; they will thaw in 10 mins. Arrange the rocket and caper berries on 6 plates. Add the rounds of roulade. Drizzle with vinaigrette.

Top Tip for making Salmon roulade on a rocket and caper berry salad

Other types of smoked fish can be used instead of salmon

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