Le Cordon Bleu Recipes/ Seafood

Smoked and Fresh Salmon Roulade with Leeks

Mastering Seafood II

This recipe was adapted from my Superior Cuisine Class at the Paris Cordon Bleu School and even though it came from the advanced class, it is pretty easy to prepare, but still mouth-watering delicious. It combines smoked salmon with raw salmon that is first marinated in lemon juice; the citric acids in the juice wind up ‘cooking’ the salmon, so there should be no worries about eating it. All the flavors infuse together nicely: the smokiness of the salmon, the lemon juice, shallots, capers, chives- making this either a nice appetizer or mains for lunch time.

I garnished my plate with several dots of reduced balsamic vinegar and some caviar placed on top of dried coriander leaves- this helps to dress up the plate a bit.

My last post Calamari and Prawn Thai Salad, revealed that I’m in the midst of teaching a class called ‘Mastering Seafood’, so I’ll be teaching this Salmon Roulade recipe to the class. Last week, I gave the class a preliminary taste of this recipe and there were lots of ‘oohs and aahs’ being emitted! It was also great to see some of the students taking their Whole Baked Snappers out of the oven and learning new techniques of making Crab Bisque using the shells of the crabs.

 

  • Smoked and Fresh Salmon Roulade with Leeks (see printable recipe below)

 Ingredients

  •  100 g of smoked salmon, thinly sliced
  • 200 g fresh raw salmon, thinly sliced
  • Juice from 3 lemons

 Filling for the salmon roulade

  •  2 hard-boiled egg whites
  • 2 tsp chives, diced
  • 2 tbsp shallots, diced
  • 3 tbsp ricotta cheese
  • 3 tbsp olive oil
  • 1 tbsp capers
  • Salt/pepper to taste
  • 1 leek (white part) sliced into julienned strips
  • 1 tbsp butter

Directions

  • Slice the fresh raw salmon into thin strips of about 2 mm or 1/8 inch thick. Marinate the salmon in the juice of 2-3 lemons for at least 30 minutes until the flesh turns a light pink. This marinade will ‘cook’ the salmon.
  • To prepare the filling, roughly chop the egg whites from two hard-boiled eggs. Add this to the bowl of a food processor along with the chives, shallots, ricotta cheese, olive oil and capers. Process until smooth and set aside. Season with salt and pepper to taste.
  • Slice the white part of a leek in half lengthwise, then cut into thin julienne strips. Soften the leeks in a little butter in a small saucepan on the stovetop.
  • To assemble the roulade, place the thin strips of smoked salmon on a large piece of plastic wrap set on a work surface, overlapping them to form a rectangular shape about 9 inches wide (23 cm) and 5 inches long (13 cm).

Smoked Salmon

  • Spread the ricotta cheese filling in the center of the smoked salmon rectangle, leaving a margin of about one inch on the sides. Now add the thin slices of marinated fresh salmon on top of the filling, followed by a thin strip of leeks.
  • Lift the edges of the salmon mixture and begin to roll it up into a tight sausage shape, with the plastic wrap remaining on the outside of the roulade. Hold the two ends of the plastic wrap close to the salmon mixture as you roll it into the sausage shape. Tie each end tightly with some kitchen string.
  • Place the roulade in the fridge for at least two hours until the it becomes firmer and the flavors start to infuse together. Slice into rounds about 1 – 2 inches thick and serve on top of a small bed of mixed greens. Decorate the plate with some dots of reduced balsamic vinegar and dried coriander leaves, if desired.

 

Smoked and Fresh Salmon Roulade with Leeks
Serves 6
A lovely combination of fresh and smoked salmon flavors will leave you wanting more!
Write a review
Print
Ingredients
  1. 100 g of smoked salmon, thinly sliced
  2. 200 g fresh raw salmon, thinly sliced
  3. Juice from 3 lemons
Filling for the salmon roulade
  1. 2 hard-boiled egg whites
  2. 2 tsp chives, diced
  3. 2 tbsp shallots, diced
  4. 2 tbsp ricotta cheese
  5. 3 tbsp olive oil
  6. 1 tbsp capers
  7. Salt/pepper to taste
  8. 1 leek (white part) sliced into julienned strips
  9. 1 tbsp butter (to cook the leeks in)
Instructions
  1. Slice the fresh raw salmon into thin strips of about 2 mm or 1/8 inch thick. Marinate the salmon in the juice of 2-3 lemons for at least 30 minutes until the flesh turns a light pink. This marinade will ‘cook’ the salmon.
  2. To prepare the filling, roughly chop the egg whites from two hard-boiled eggs. Add this to the bowl of a food processor along with the chives, shallots, ricotta cheese, olive oil and capers. Process until smooth and set aside.
  3. Slice the white part of a leek in half lengthwise, then cut into thin julienne strips. Soften the leeks in a little butter in a small saucepan on the stovetop.
  4. To assemble the roulade, place the thin strips of smoked salmon on a large piece of plastic wrap set on a work surface, overlapping them to form a rectangular shape about 9 inches wide (23 cm) and 5 inches long (13 cms).
  5. Spread the ricotta cheese filling in the center of the smoked salmon rectangle, leaving a margin of about one inch on the sides. Now add the thin slices of marinated fresh salmon on top of the filling, followed by a thin strip of leeks.
  6. Begin to roll-up the salmon mixture into a tight sausage shape, with the plastic wrap remaining on the outside of the roulade. Hold the two ends of the plastic wrap close to the salmon mixture as you roll it into the sausage shape. Tie each end tightly with some kitchen string.
  7. Place the roulade in the fridge for at least two hours until the roulade becomes firmer and the flavours start to infuse together. Slice into rounds about 1 – 2 inches thick and serve on top of a small bed of mixed greens. Decorate the plate with some dots of reduced balsamic vinegar and dried coriander leaves, if desired.
Adapted from Cordon Bleu Cooking School
Adapted from Cordon Bleu Cooking School
G'day Soufflé http://www.gdaysouffle.com/

You Might Also Like

8 Comments

  • Reply
    Joanne T Ferguson
    September 14, 2015 at 11:41 am

    This looks delicious Fran! I used to love salmon, but sadly is no longer part of my food lifestyle! Great presentation!

  • Reply
    Samantha
    September 15, 2015 at 4:53 pm

    Fran, this dish looks so pretty- I can’t wait to try it. I feel so lucky that you’re able to share your Cordon Bleu recipes with us!

  • Reply
    Kathy @ Beyond the Chicken Coop
    September 16, 2015 at 12:55 pm

    What a beautiful appetizer! Love the tutorial pictures. So easy to understand your techniques.
    Kathy @ Beyond the Chicken Coop recently posted…Baked Cheesy Chicken Penne PastaMy Profile

  • Reply
    Fran
    September 16, 2015 at 2:06 pm

    Kathy, thanks so much for your comment!
    Fran recently posted…Smoked and Fresh Salmon Roulade with LeeksMy Profile

  • Reply
    Munira
    September 19, 2015 at 7:27 pm

    wow, just love it , it’s on my to do list ! thanks !

  • Reply
    Amanda (@lambsearshoney)
    September 20, 2015 at 3:48 pm

    What a great summer dish – and you make it look quite easy to do! I adore salmon, smoked or otherwise, so I’ll be giving this a try soon, I suspect.
    Amanda (@lambsearshoney) recently posted…Tfaya – Yes, Onions Can Be Sexy!My Profile

  • Reply
    John/Kitchen Riffs
    October 7, 2015 at 5:30 am

    Back from vacation, so I’m having a good time catching up with my reading. And what a terrific dish you have for me! This is wonderful — love salmon. Really good stuff — thanks.
    John/Kitchen Riffs recently posted…The Golden Dream CocktailMy Profile

  • Leave a Reply

    CommentLuv badge